My tomato and watermelon gazpacho is so delicious that any leftovers don’t need much embellishment to be transformed into the perfect cocktail mixer. I add a little Worcestershire sauce, horseradish for umami, and celery salt to make it taste more like a traditional Bloody Mary, but I don’t do much beyond that. I’ve found that people have really strong opinions about their Bloody Mary preferences, so I advise you to taste and adjust as you add each ingredient to find a balance that works for you.

Since you’ve already pickled the jalapenos to make the gazpacho, feel free to use them as pickle juice in this recipe. This recipe uses tequila as the base spirit, but I wouldn’t be offended if you prefer to replace it with vodka. It’s easy to double or triple the recipe depending on how much gazpacho you have left over.

This recipe is adapted from the book “Every Season Is Soup Season” by Shelley Westerhausen Worsel. Buy the full book at Amazon.

    (Tags for translation)Cookbooks

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