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Chilled Bloody Mary Gazpacho



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Chilled Bloody Mary Gazpacho

Best of Gourmet, Vol. 3
From the Editors of Gourmet, 1988,
 Condé Nast Books, Random House


1 1/2 tablespoons white-wine vinegar
1 tablespoon fresh lemon [or lime] juice
A 6-ounce can (3/4 cup) tomato vegetable
juice, chilled
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
2 1/2 teaspoons drained bottled horseradish,
or to taste
1/4 teaspoon Tabasco, or to taste
1 teaspoon Worcestershire sauce
2 tablespoons vodka, if desired
1/4 cup olive oil
1 cup chopped seeded tomato
1 cup peeled, seeded, and finely
chopped cucumber
3/4 cup finely chopped green bell pepper
1/4 cup minced onion

In a bowl whisk together the vinegar, the lemon juice, the tomato vegetable juice, the salt, the pepper, the horseradish, the Tabasco, the Worcestershire sauce, the vodka if desired, and the oil. Add the tomato, the cucumber, the bell pepper, the onion, and 1 cup ice water, and combine the mixture well. Chill the soup, covered. The soup may be made 1 day in advance and kept covered and chilled. Serves 4.

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