“We’ve picked some of our favorite garden flavors and created a summery twist on the classic Bloody Mary. Packed with fresh vegetables like cucumber, red bell pepper and plum tomatoes, this drink is the perfect refreshing addition to your next backyard brunch party. When making your mix, don’t be afraid to pick whatever is in season for your garden, the more variety the better! For a spicy kick swap out the vodka for Jalapeño and Cilantro Tequila,” says Trisha Antonsen, chief cocktail officer at Drizly.
This recipe is courtesy of Drizly.
- 1 1/2 Pound plum tomatoes
- 3/4 Cups tomato juice
- 1 English cucumber
- 1/2 Cup red bell pepper, seeded
- 1/4 Cup chives
- 1 jalapeño, seeded
- 1/2 Cup cilantro
- 1 garlic clove
- 2 Tablespoons olive oil
- 1 lime
- 1 1/2 Tablespoon balsamic vinegar
- 1 Teaspoon salt
- 1/4 Teaspoon freshly ground black pepper
- 6 Ounces vodka
- 4 lemon wedges, to garnish.
Seed, skin, and crush the tomatoes. Pass the pulp through a fine mesh strainer until you have ¾ cup juice.
Place all the ingredients except the vodka in a blender. Pulse until the vegetables look roughly chopped and combined. Pour the mixture into a pitcher and refrigerate overnight.
Place half a scoop of ice into the bottom of 4 pint glasses. Pour 1 ½ ounces vodka into each glass. Fill the remainder of the glass with the gazpacho and stir to combine. Serve with a lemon wedge to garnish.