Bloody Mary Gazpacho with Shrimp
The origins of cocktails are always fascinating stories and the origin of the Bloody Mary cocktail is no different. This cocktail has been popular for many years and is typically served at brunch or as a “hair of the dog” hangover remedy.
The Bloody Mary is said to have originated back in the 1920’s, when Fernand Petiot created the cocktail at Harry’s New York Bar in Paris. There he mixed a drink of equal parts tomato juice and vodka. According to Petiot, “One of the boys suggested we call the drink ‘Bloody Mary’ because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary (Bloody Mary Cocktail Timeline and History, (2009), www.twoop.com/food/bloody-mary-cocktail.html).”
No matter how this drink started, it doesn’t have to just be a cocktail any longer. I have taken the ingredients and turned it into a refreshing summer soup. Technically, a Bloody Mary has vodka. Without the vodka, it is a Virgin Mary. I make this recipe without any alcohol so it is family friendly, but you could certainly add some if you like. One way to add a little vodka, but keep it family friendly, would be to serve a small shot of vodka with the soup for the adults.
This soup is great as a meal, served at a dinner party or even a larger gathering like Superbowl Sunday. You can make the soup ahead of time and add a fun topping bar. A Bloody Mary is traditionally served with a celery stalk, but anything goes now. The addition of the freshly cooked shrimp really keeps this version nice and refreshing. However, in today’s world, the possibilities are endless, with traditional cocktail items like olives or a slice of lemon all the way to the extreme like bacon, a slider or even a cube of fried chicken. You can get creative as you like.
Additionally, since this soup is blended, you can serve in a bowl or even a glass. The option is yours. Have fun with it!
Here is a link to the, Ultimate List of Bloody Mary Garnishes [Plus 23 Insane Garnish Ideas]
Bloody Mary Gazpacho with Shrimp
Now you can enjoy this twist on a Bloody Mary cocktail. No alcohol needed!
- 48 fluid ounces low-sodium V8 Juice
- 2 medium tomatoes, diced and seeds removed
- 1 large cucumber, peeled, diced (seeds removed)
- 1 cup tri-colored peppers, small dice
- 1 cup red onion, small dice
- 1 cup seasoned croutons
- 2 ounces cocktail sauce
- 3 Tablespoons sherry vinegar
- 3 Tablespoons lemon juice
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons olive oil
- 2 teaspoon of horseradish
- 1 large garlic clove, minced
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon celery salt
- dash Tabasco sauce
- 10 oz frozen, cooked shrimp, deveined with tails removed, diced
- Step 1 Dice frozen, cooked shrimp and set aside. Refrigerate.
- Step 2 Pour the low-sodium V8 juice in a large bowl.
- Step 3 Pulse the remaining ingredients in a blender or food processor until almost pureed. Mix with the low-sodium V8 juice in the large bowl.
- Step 4 Stir to mix thoroughly.
- Step 5 Chill for several hours before serving. Adjust the seasonings to taste.
- Step 6 To serve, get creative. Ladle into a bowl or large Martini glass. Drizzle a little olive oil on top. Place an equal amount of shrimp on top of each serving.
- Step 7 Alternate Garnishes: A drizzle of sour cream, Fresh Chiffonade or Basil, Small diced red onion, green pepper and cucumber