Bloody Mary Gazpacho

Bloody Mary Gazpacho with lime wedges and garnishes

My Bloody Mary Gazpacho recipe is a is a clever mash-up of your favorite brunch cocktail and a refreshing chilled tomato soup ~ now you can sip a zesty Bloody Mary out of a bowl! The cool elegance, the flavors, the garnishes ~ all the little extras are in there!

2 glass bowls of Bloody Mary Gazpacho with colorful garnishes

we’re making Bloody Mary gazpacho on repeat this summer!

I’ve borrowed the best from the Bloody Mary to infuse into a deliciously unique gazpacho. Genius, if I do say so myself 😉 Are you a gazpacho person? I totally am, it’s one of my favorite foods, actually. And if you’re a gazpacho person I figure you’re probably a Bloody Mary person as well; they’re closely allied in foodland. With that in mind, you can probably predict that this mash-up just works. If you’re planning any sort of brunch during the warmer months you need to make this. Here are the players in this delicious mash-up:

the Bloody Mary cocktail

A daytime cocktail invented in the 1920s that started out as a relatively tame combo of tomato juice and vodka. Over the years it expanded to include lemon juice, Worcestershire sauce, horseradish, tabasco, and a dash of celery salt, and is purported to cure a hangover. In recent times it’s served up heavily and ostentatiously garnished.

gazpacho soup

An classic Spanish chilled soup made with blended veggies, mostly tomatoes, and flavored with lime, Sherry vinegar, and cilantro. It’s super healthy and refreshing, and can be an appetizer or lunch.

Bloody Mary Gazpacho in small glass jars with grilled shrimp

great gazpacho starts with great tomatoes

For a small batch like this you’ll need about a pound. I used Kumato tomatoes, the ones that are an olive green on the outside, and a deep crimson when you cut into them. They’re super sweet heirlooms, and you can find them in many good supermarkets, and Trader Joe’s carries them. The flavor is deep, and the color works well for the look of my Bloody Mary gazpacho. Regular red tomatoes will work, too, the deeper the better.

All sorts of tomatoes can be made into a great gazpacho, the only rule is that they be deliciously ripe. I’ve even done a multi-hued version with heirloom tomatoes in my Heirloom Tomato Gazpacho. Each tomato has a different color and a different flavor profile, and they make a gorgeous presentation. You can make that next!

Tomatoes for Bloody Mary Gazpacho

prep your spiked gazpacho ahead

One of the nice things about gazpacho is that you can make it in the morning and it will just get better as it chills all day, in fact it will need at least 3 or 4 hours to get nice and cold and allow the flavors to mingle. If you’re having people over at the end of a hot day, all you have to do is pull this out of the fridge and wait for the compliments to start rolling in.

Salting the rim on a bowl for a Bloody Mary Gazpacho

don’t forget the salt rim!

My Bloody Mary Gazpacho is pretty authentic, right down to the Old Bay & salt rim on the little glass bowl. It’s little touches like this, along with the colorful garnishes, that make a creative recipe like this work. My garnish design was inspired by the talented Heather Cristo, who made epic Chipotle Bloody Marys over at The Pioneer Woman.

garnishes for your Bloody Mary gazpacho

These garnishes are some that you might see in a great cocktail, and they’re perfect for a chilled soup as well.

  • small inner stalks of celery, leaves on
  • tail on shrimp (coated in Old Bay seasoning and grilled till they curl)
  • cocktail onions
  • green or black olives
  • small grape or cherry tomatoes
  • pickled sweet and hot peppers (check the olive bar at your supermarket)
  • gherkins
  • crisp bacon (I didn’t, but that doesn’t mean you can’t)
Bloody Mary Gazpacho in small glasses with colorful garnishes

how to make a creative mash-up recipe

  • First and foremost, make sure your creative adaptation makes sense. There needs to be some basic connection between the two recipes that makes culinary sense. You aren’t going to make a bananas foster mac and cheese. But you might make a Bananas Foster ice cream. In this case the Bloody Mary cocktail and the gazpacho have a base of tomatoes and citrus in common, and they’re both perfect for a spring brunch.
  • Figure out which is your base recipe, and which is your influencer recipe, in this case I’m making soup, not a cocktail, so I need to keep that in mind. My final dish has to be pleasing as a soup.
  • Decide what can be changed in your base recipe, and what you need to retain to keep the integrity of the dish.
  • In this case I adopted the key flavorings of a Bloody Mary: the Worcestershire sauce, the horseradish, the lemon, the celery salt. (I look up a few classic recipes to help me identify the flavors.)  Normally in gazpacho I would use lime, sherry vinegar, and cilantro.
  • I kept the crushed fresh tomatoes, and the additional finely diced veggies that give gazpacho its wonderful texture.
  • I added vodka to my gazpacho, why not? A little vodka gives the soup a fun kick.
  • I’m left with a delicious recipe that is a combination of the best of two worlds. If I saw it on a restaurant menu I would order it in a heartbeat.

I recommend Weck jars for serving this gazpacho

weck jars

Gazpacho is best served in small bowls, and for this ‘cocktail soup’ I love to use clear glass jars from Weck, above. The nice thing about using glass is that it shows off the beautiful colors and textures of your soup.

more refreshing soups

Bloddy Mary Gazpacho
4.62 from 18 votes

Bloody Mary Gazpacho

My Bloody Mary Gazpacho is a healthy mash-up of your favorite brunch cocktail and a Spanish chilled soup ~ now you can sip a Bloody Mary out of a bowl!
Course Soup
Cuisine Mediterranean
Diet Vegetarian
Prep Time 20 minutes
refrigeration 4 hours
Total Time 20 minutes
Yield 2 servings
Calories 167kcal
Author Sue Moran


  • food processor or blender


  • 1 lb ripe tomatoes I used the Kumato variety, a deep reddish brown tomato
  • 1 Tbsp extra virgin olive oil plus more for garnish
  • pinch of celery salt
  • pinch of freshly cracked black pepper
  • 1 tbsp lemon juice
  • 1/4 tsp prepared horseradish
  • 5-10 dashes of Tabasco sauce, to taste
  • 1/2 tsp Worcestershire sauce, to taste
  • 1/4 tsp Old Bay seasoning or smoked paprika, to taste
  • 1.5 ounce shot of vodka, add more if you like
  • 2 heaping Tbsp finely minced red onion
  • 2 heaping Tbsp finely minced celery

salt rim

  • salt
  • Old Bay Seasoning
  • lime wedge


  • 4 jumbo shrimp rubbed with Old Bay Seasoning and grilled (use paprika for less heat)
  • 2 small inner celery stalks
  • toothpicks threaded with cocktail onions hot peppers, pickled peppers, olives, cherry tomatoes, gherkins


  • Cut the tomatoes in half, or quarters if they're large. Put them in a food processor. Pulse or blend just until the mixture is smooth, with a little texture remaining. This will only take a few seconds. Remove to a bowl.
  • Add the remaining ingredients and taste to adjust any of them. Cover and refrigerate for at least 4 hours.
  • On a small plate mix salt with a little Old Bay, and blend well. Run the lime wedge around the rims of your bowls and dip into the salt. Fill each bowl with gazpacho and serve with your choice of garnishes.


Calories: 167kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 122mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1891IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 14, 2021 at 6:57 am

    Sounds fabulous and I want to make ahead and jar for a camp trip. I saw 3 days was ok ??… would you hold on the alcohol and add the day of serving? Or do you think it’s better to let it all sit together for that length of time? Thanks so much for all your hard work and recipe results you share!

    • Reply
      Sue Moran
      July 14, 2021 at 7:15 am

      Well, I don’t know if it matters about the alcohol but my instinct is to hold off and add it the day of serving, but I’m not sure why I say this 😉 You could probably do it either way. Have a fun trip!

  • Reply
    June 26, 2021 at 3:05 pm

    Looks fantastic! How far in advance could this be made (3 days maybe)?

    • Reply
      Sue Moran
      June 26, 2021 at 3:38 pm

      I’m sure that would be fine, the flavors would mingle nicely over time.

  • Reply
    Nancy Shaw
    April 10, 2021 at 6:33 pm

    5 stars
    I’m definitely trying this. It looks and sounds fabulous.

  • Reply
    July 2, 2019 at 9:56 am

    I’m doing these for my starter “Christmas in July” party in Cape town, south Africa!! Bring it on baby! They will get the party started, I’m going to serve them with parmesan snaps

    • Reply
      July 2, 2019 at 10:10 am

      Enjoy ~ it sounds like a lot of fun 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    May 2, 2019 at 8:01 am

    I’m so trying this Sue! Bloody Marys are my fave and what a great idea to turn it into a gazpacho! This would be perfect for one of my brunches with my girlfriends!

    • Reply
      May 2, 2019 at 8:06 am

      I think it would be such fun for a girls brunch, and you can spike it or not according to the occasion!

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