Bloody Mary Gazpacho (No-Cook Summer Soup)

Bloody Mary gazpacho is the closest thing there is to a Bloody Mary you eat with a spoon. It is a cold, no-cook tomato soup built on the same flavors as the drink, and it is one of the best things you can make on a hot day when turning on the stove is out of the question.

Most recipes have you blend fresh vegetables and then season the bowl with horseradish, Worcestershire, hot sauce, and celery salt added one at a time. Skip that part. Stu's Bloody Mary Concentrate is that whole seasoning list in one pour, so you blend the produce and finish with the concentrate.

Bloody Mary Gazpacho Recipe

Prep time: 15 minutes | Chill: 2 hours | Serves: 4 to 6

Ingredients

• 2 pounds ripe tomatoes, roughly chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 celery stalk, chopped
• 1 small shallot or 1 garlic clove
• 3 tablespoons Stu's Bloody Mary Concentrate, plus more to taste
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or lemon juice
• Salt and pepper to taste

Directions

1. Add all the vegetables to a blender with the olive oil and vinegar. Blend until smooth, or leave it a little chunky if you like texture.
2. Add the concentrate. Blend again, taste, and add more for a stronger Bloody Mary edge.
3. Season with salt and pepper. Chill for at least 2 hours so it is cold and the flavors settle.
4. Serve cold, garnished with diced cucumber, celery leaves, or a few cracks of pepper.

Why the Concentrate Works Here

A gazpacho lives or dies on seasoning. Blended raw vegetables taste flat until you build them back up with salt, acid, and spice. That is exactly what the concentrate brings. The horseradish, brine, Worcestershire, and heat go in with one pour, and because it is a concentrate and not a watered-down mix, it seasons without thinning the soup.

Serve It as Soup or Shooters

In a bowl with good bread, it is lunch. Poured into small glasses with a celery stick, it is a passed appetizer that doubles as a mocktail. The shooter version is the move for a summer party, especially next to Bloody Mary oysters and a bowl of chilled shrimp with cocktail sauce.

For a boozy version, stir an ounce of vodka into each glass. For everyone else, it is already a full-flavored drink without it.

Frequently Asked Questions

Is gazpacho served hot or cold?

Cold, always. It is a chilled soup. Make it ahead and let it spend at least a couple of hours in the fridge so it is properly cold and the flavors come together.

Do you cook gazpacho?

No. It is entirely no-cook. You blend raw vegetables and chill. That is what makes it a summer staple when you do not want to heat up the kitchen.

How long does it last?

It keeps in the fridge for 3 to 5 days and the flavor deepens over the first day or two. It also freezes well, so you can stash a batch.

Do I need to peel the tomatoes?

Not if you blend it smooth and a few flecks of skin do not bother you. For a silky texture, blend well and pass it through a strainer. Peeling is optional, not required.

More Ways to Cook with Concentrate

The same bottle behind this soup also makes a cocktail sauce, a basting butter, and a pot of chili when the weather turns. Browse all cooking recipes using Stu's Concentrate, or visit the Bloody Mary and Savory Drinks hub.