The refreshing chilled tomato soup meets a classic cocktail, the Bloody Mary. No booze needed to get the vibe going here! Love passing this perfect summer party appetizer.
Yield: 8shooters
Ingredients
Bloody Mary Gazpacho:
2cupstomato juice
1poundfresh ripe tomatoescored and diced large
1medium cucumberpeeled and diced large
1small shallotapprox. 1 ounce, peeled and roughly minced
2medium cloves garlicpeeled and roughly minced
1/3cupraw almonds
1medium slice French breadtorn into pieces
3tablespoonsfreshly squeezed lemon juicefrom about 1 large or 2 medium lemons
2tablespoonswhite wine vinegar
2teaspoonsvegan Worcestershire sauceI like this brand
1tablespoonprepared horseradish
1/2teaspoonground cumin
20-30dashes Tabasco sauceor to taste
1/4teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
To the pitcher of a blender, add the tomato juice, tomatoes, cucumber, shallot, garlic, almonds, bread, lemon juice, vinegar, horseradish, Worcestershire, cumin, 20 dashes Tabasco, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Puree until smooth. Taste and add more Tabasco, salt, and/or pepper if desired.
Transfer soup to the refrigerator for at least 30 minutes, or up to two days if making ahead of time.
When ready to serve, add the celery salt and 1/4 teaspoon black pepper to a small plate and stir with a small spoon to mix. Wet the rims of eight jars with the lemon wedge and dip the rims into the celery salt and black pepper mix.
Carefully pour the soup into the jars, dividing evenly between the jars. Place three olives and one pickle on each skewer and balance on the rim. Plop in a celery stick. Arrange on a tray and serve immediately.