Bloody Mary
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Rafuse, Will
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Chilled Bloody Mary Gazpacho

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Maurice
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Rafuse, Will
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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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