Recipe: Bloody Mary Gazpacho Shooters
We all know the benefits of stocking up on fresh produce – weight control, disease prevention and possibly cancer-fighting antioxidants – to name a few. Some days, it’s not easy or convenient to consume the recommended three to five servings of vegetables a day.
Try this flavorful recipe for Bloody Mary Gazpacho Shooters, for a nutrient-packed, on-the-go snack.
Prep Time: 45 minutes
Total Time: 2 hours
Yield: 4 servings
- 1 ½ pounds vine-ripened tomatoes, peeled, seeded and chopped
- Tomato juice or bloody mary mix
- 1 jalapeno, seeded and chopped
- 1 cup cucumber, peeled, seeded and chopped
- ½ cup chopped red onion
- ½ cup chopped red pepper
- ½ cup chopped green pepper
- 1 medium garlic clove, minced
- 1 tablespoon finely chopped cilantro, some leaves for garnish
- 2 tablespoon fresh lime juice
- ¼ teaspoon fresh ground pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Kosher salt
- ¼ cup extra virgin olive oil
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath (ice and water). Allow to cool until able to handle. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and the pulp into a fine mesh strainer set over a bowl to catch the juice. Press as much of the juice through as possible and then add enough tomato juice or bloody mary mix to make 2 cups.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, jalapeno, onion, garlic, cilantro, olive oil, lime juice, Worcestershire sauce, salt and pepper and stir to combine. Transfer 2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or as long as overnight. Serve with a few leaves of fresh cilantro.