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Every two years the city hosts an art walk at Willowbrook Park.  Art vendors and food trucks will gather in the park all day selling their art and food.  Tickets are being sold for a special dinner with music in the park that evening. It will take place from 6:30 to 9:30pm on June 7th.  Local restaurants and a few home cooks will be serving yummies while a band entertains everyone.  Tables will be cradled under a canopy of trees with twinkle lights setting the mood. My sister and brother-in-law will join me in making and serving food at one of the tables. 

While suffering a bad bout of insomnia last week, I came up with an idea for our tables food. I decided on a fresh gazpacho with grilled shrimp. I thought it would be nice to focus on local food for this event and keep it healthy. My mind has a tendency to go straight to decadent food and I wanted to be more responsible with serving to the public.  Cheese, especially goats cheese are often at the forefront of my recipe creations. This recipe is also a nod to my sweet friend Amanda of foodiemamatalks.com and my first try at creating gazpacho. As a fan of a spicy Bloody Mary, I found this recipe worthy of being mixed with my vodka, too.  Tonight I served it in a shot glass with our dinner. The lycopene from the tomatoes is enough reason to make it.  The taste is bright and lively. I hope you’ll try it with or without the vodka. 🙂

 

Gazpacho Mary Ingredients
1/4 cup worcestershire sauce
1 tsp pepper
2 tsp salt
juice of 1 large lemon
juice of 1 large lime
1 Jalapeno Pepper
1 large red bell pepper
2 large garlic cloves
4 Medium tomatoes
1 -64 oz Vegetable Juice (I used original V-8 Juice)
1 Medium Cucumber

I first chopped all of the vegetables finely. After that I used my Magic Bullet blender in 3 batches to finely blend all of the vegetables. I mixed in the vegetable juice in a large bowl and added the worcestershire sauce, Lemon, lime, salt and pepper. I mixed well all of the ingredients and poured into two large pitchers. I served two small shot glasses of this for dinner with our meal. It should be really great tomorrow after the flavors merry together. I plan on serving this in shot glasses with grilled shrimp for the Art Walk. I also plan to use this recipe for all Bloody Mary’s in the future. This should be refrigerated overnight and served cold. Let me know what you think of my Gazpacho Mary. I’m always open to suggestions.

8 thoughts on “Gazpacho Mary

  1. Shannon, can you believe that this crazy girl does not like Gazpacho! My mom makes a killer one and I just can’t do it. I’m not crazy about tomato juice either. Something about soup being cold too. I am totally loca when it comes to this! I know! It always looks good, though. 🙂

    1. Hahaha-A couple of years ago, my husband and I were at a restaurant and the special was Gazpacho. My husband ordered it not knowing it was served cold. I will never forget the look of disgust on his face when he tried it. I didn’t realize that he was unaware of the way it was served. Last night I served it room temp in a shot glass and told him it was good for him. He will not ever enjoy it cold. You are not alone. I thought you may like it since it was red. 🙂 I would love your mom’s recipe. 🙂

  2. Mr. Sugarbears, this recipe sounds devine. My husband is NOT a fan of cold soup either, so might have to try room temperature for him. I LOVE it though and cannot wait to try your version. Wish I could have some of it right now with shrimp! ps Thanks for the shout out, you rock!

    1. I made the best bloody mary today with it. I added 1/2 tsp of freshly grated horseradish, 1 tsp of Worcestershire and black pepper to a cocktail shaker and of course 1 jig of Tito’s vodka. No need to serve it as soup ever again. 🙂

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