Bloody Mary Gazpacho

Ingredients

• 1 quart low salt Tomato juice
• 5 Roma tomatoes, stemmed, seeded and diced
• 2 large celery stalks, finely diced
• 1 hothouse cucumber, seeds removed, finely diced
• 1 zucchini diced (small to medium size)
• 1 red bell pepper, stemmed, seeded, finely diced
• ½ medium red onion, finely diced
• 1 jalapeno pepper, stemmed, seeded, diced
• 2 large garlic cloves, minced
• Juice of one lemon
• Juice of one lime
• ¼ C. extra virgin olive oil
• ¼ C. white wine vinegar
• 1/3 C. Parker’s Hangover Tonic
• 2 tsp. Kosher salt
• 1 tsp. ground cumin
• 1 tsp. ground pepper
• ½ C. cilantro, chopped, held out for serving (optional)

Optional garnishes:

• Favorite vodka
• Fresh lime
• 2 ripe avocado peeled, pitted, and cubed

Directions

1. In food processor or blender combine half of the ingredients until blended well (don’t include optional items). Mixture should have a nice speckled, colorful texture. Pour into a bowl and repeat with remaining ingredients. Once all processed, add salt and pepper to taste. Cover and refrigerate for at least 2 hours, as this needs to be served cold.
2. Remove soup from fridge and stir in cilantro. Check seasonings to taste one last time. If serving as a soup, ladle in bowls and drizzle with a little olive oil, garnishing with avocado.
3. To serve with vodka, mix 1 cup gazpacho with 1 ounce vodka (1 shot). Pour into a glass or plastic cup and serve cold with fresh lime wedges as a garnish.

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