Best Bloody Mary Gazpacho Recipe from Spain

We love the classic Andalusian gazpacho, but sometimes we need to spice things up and take them to the next level.

The perfect twist to this traditional recipe is the bloody Mary gazpacho, a bold version of this Spanish cold soup that includes vodka and hot sauces.

We can assure you that this gazpacho will become your go-to summer Spanish soup recipe, so keep scrolling down this article and learn how to make it at home.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Spicy gazpacho
• Corn gazpacho
• Chunky gazpacho

Background of the Dish

Gazpacho and bloody mary have a lot in common, especially the tomato soup base, that’s why it was just a matter of time until this Spanish drink was born.

It became popular in the last decades of the 20th century, and nowadays you can find it at any bar in Andalusia.

The bloody mary gazpacho isn’t the first recipe to change the traditional Southern Spain one, as the strawberry gazpacho and the Spanish cold peach soup were developed before.

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Things You’ll Need for Bloody Mary Gazpacho 

To make the bloody mary gazpacho you need tomatoes, vodka, pepper, cucumber, onions, hot sauces, and lemon juice as the main ingredients.

You will need a food processor or blender to prepare this Spanish cold soup.

Ingredients

• 1.5kg of ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 4 stalks of celery
• 1 can (400 g) peeled tomato
• 1/4 cup (80ml) vodka
• 3 tablespoons Worcestershire sauce
• 3 tablespoons hot sauce (such as Tabasco)
• 3 tablespoons fresh lemon juice
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• Fresh basil leaves (optional – for garnish)
• Lemon slices (optional – to decorate)

How to Make Bloody Mary Gazpacho – Step by Step Guide

1. The first step in this bloody mary gazpacho recipe is to wash the tomatoes, cucumber, red pepper, and celery. Then cut the tomatoes into quarters, the cucumber and red bell pepper into large pieces (remove the seeds), and the celery into small pieces.

2. After that, continue by peeling and cutting the onion and garlic cloves.

3. Then grab a food processor or blender, and place the tomatoes, cucumber, red bell pepper, onion, garlic, celery, and canned tomatoes. Blend until you get a smooth and homogeneous mixture.

4. Now pour the Andalusian gazpacho mixture into a large bowl and add the vodka, Worcestershire sauce, Tabasco sauce, lemon juice, salt, and black pepper. Mix all ingredients well.

5. Then, taste the bloody mary soup and adjust the seasonings to your preference. If you want a spicier flavor, add more hot sauce. If you prefer a more acidic taste, add more lemon juice. You can also add more vodka if you want its flavor to be felt more.

6. For the next step, take the bloody mary with tomato soup to the fridge for at least 2 hours to chill and for the flavors to blend.

7. Before serving, stir the gazpacho bloody mary and pour it into the 200 ml cups or glasses (with these amounts you have 12). If you choose to serve it in shots, then you will have about 24 gazpacho shooters.

8. For the final step, garnish each glass with a basil leaf and a lemon wedge. Serve cold and enjoy your Bloody Mary soup with vodka.

Substitution of Ingredients

Although you can make some changes to the gazpacho ingredients, don’t forget that the ones listed are the ingredients that make the classic bloody mary gazpacho.

Still, you can play with the amounts that you add to it, by adding more or less spicy sauces according to your preference, and the same goes for lemon juice.

If you want it to have a strong alcoholic flavor, then add 1/2 more vodka to the cold Spanish soup.

Besides that, you can make the vegan gazpacho base without adding canned tomatoes, just use the fresh ones (or vice-versa).

Other gazpachos that would go well with vodka are the cherry gazpacho, watermelon gazpacho, and the mango gazpacho from Axarquia, which are great options if you don’t have that many tomatoes.

Tips on Serving Bloody Mary Gazpacho

What we love about the bloody mary gazpacho is that you can enjoy it at any time of the day, all year round, as long as you serve it cold.

You can pour this vodka and vegetable gazpacho in tall glasses (you would have 12 portions) or in small shots (you would have 20 shots of Spanish chilled soup).

If you have some guests that don’t drink alcohol or underage people, then you can make the “virgin” version of this drink, by simply skipping the vodka but keeping the sauces.

What you can do is add the sauces first, and scoop some of the Spanish cold tomato soup in a small bowl, while adding vodka to the remaining gazpacho.

For a fancier option, you can serve this bloody mary gazpacho with shrimp, just clean and cook the shrimp for 3 minutes per side and add them to your gazpacho bloody mary when you are ready to serve.

We have as well a gazpacho with shrimp recipe, a crab gazpacho, and a delicious sweet corn gazpacho to add to your cookbook.

How to Store Bloody Mary Gazpacho

Since the bloody mary gazpacho has alcohol (vodka) you can’t freeze it, but you can store it in the fridge.

Just place the Spanish summer soup in a bowl and cover it with plastic wrap, making sure that the plastic touches the top so it doesn’t create a weird crust.

Then, take it to the fridge where it can last up to 2 days before serving it.

Some gazpacho recipes that can be stored for longer are the beet gazpacho, the avocado gazpacho, and the gazpacho with canned tomatoes.

Recipe Card: Bloody Mary Gazpacho

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