Take the delicious bloody mary to the next level by making chilled gazpacho shooters that are perfect during these HOT summer days!
You will need
1 pound Creole or vine ripened tomatoes, seeded and chopped
Bloody Mary Mix
1 English cucumber, chopped
½ cup chopped sweet onion
1 cup chopped red bell pepper
3 jalapenos, seeded and chopped
2 garlic cloves, minced or pressed
Juice of 1 larger or 2 small limes
2 teaspoons Tabasco Worcestershire sauce
Salt and fresh ground black pepper, to taste
Spicy basil for garnish
Note: Reserve some of the chopped vegetables for topping.
Quick boil the chopped tomatoes just until soft. Transfer to an ice bath to stop the cooking and cool.
Combine the tomatoes and enough bloody mary mix to make 2 cups. Place into a large mixing bowl. Add the remaining ingredients except for the basil. Place a cup at a time in a blender and puree for 20 seconds. Return the mixture to the bowl. Cover and chill for 2 hours.
Serve in glasses and top with remaining chopped vegetables and basil. Enjoy!