Gazpacho Bloody Marys Food

WATERMELON BLOODY MARY BAR

Steps:

• For the cooler bowls: Set the watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise, resulting in two tall halves. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable, then stand each half flesh-side up. Use a ratcheting pineapple corer to remove the central flesh from each half; the remaining flesh will help the liquor bottles fit snugly. (Reserve the cored flesh for another use.) Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Freeze each watermelon half until solid, 6 hours or up to overnight.
• For the garnish bowls: Set a watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable.
• Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the juice into a large bowl. Repeat the process with the remaining watermelons. Reserve the strained juice.
• Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Pat the watermelon bowls dry with paper towels and set aside.
• For the Bloody Mary mixer: Set the remaining 20-pound watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so that the watermelon is stable lying on its side. Cut off a 4-inch slice from the top, exposing the flesh.
• Transfer the watermelon to the sink (to avoid splashes). Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the pureed juice out of the watermelon into the bowl with the reserved strained watermelon juice. Use a paring knife to make zigzag cuts around the edge of the watermelon.
• Add 16 cups of the watermelon juice to a large pitcher or bowl. Add the horseradish, Worcestershire sauce, hot sauce, celery salt and 1 1/2 tablespoons salt and mix to combine.
• Add 1 bottle of tomato juice and 8 cups of the watermelon mixture to the hollowed watermelon. Chill the remaining watermelon mixture in the fridge.
• Insert the liquor bottles into the frozen cored watermelons. Fill the small watermelon bowls with your favorite garnishes. Top up the hollowed watermelon with the reserved Bloody Mary mixture and remaining bottle of tomato juice when needed.
• To serve, fill a glass with ice cubes. Add equal amounts liquor of choice and Bloody Mary Mixer. Top with your favorite garnishes.

GAZPACHO BLOODY MARYS

Steps:

• Working in batches, puree first 8 ingredients in blender until smooth. Transfer Bloody Mary mix to large pitcher; season with pepper. Chill until cold, at least 1 hour.
• For each drink, fill 8-ounce highball glass with ice cubes; pour 1/4 cup vodka over. Add Bloody Mary mix; garnish with cucumber spear.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

GRILLED GAZPACHO BLOODY MARY

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Toss tomatoes with 2 tablespoons olive oil and 1/2 teaspoon salt in a bowl. Place on 2 sheets of aluminum foil; tent the edges to contain the juices.
• Toss red bell pepper, onion, poblano pepper, and garlic with remaining 2 tablespoons olive oil and 1/2 teaspoon salt in the bowl.
• Place tented aluminum foil with tomatoes on the grill. Place red bell pepper mixture and lemon halves directly on the grill. Cover and cook, turning occasionally, until browned, 12 to 15 minutes.
• Wrap grilled red bell pepper and poblano pepper in aluminum foil. Allow peppers to steam as they cool, about 10 minutes. Remove and discard skins and seeds.
• Transfer peeled peppers to a blender. Add grilled tomatoes, with their juices, and 3/4 of the onion to the blender. Squeeze in juice from grilled lemon and garlic from the skins. Cover and blend until smooth. Stir in horseradish, seafood seasoning, celery salt, Worcestershire sauce, and hot sauce. Refrigerate until cooled, about 30 minutes.
• Fill 6 glasses with ice. Pour 1 fluid ounce vodka into each. Top with blended mixture. Garnish with remaining 1/4 onion.

BLOODY MARIA GAZPACHO

Steps:

• In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
• In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
• Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.

BLOODY MARY GAZPACHO

Steps:

• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding water. Chop garlic with the salt and mash with the back of your knife to turn it into a sort of paste. Place garlic paste in food processor with bread, sugar, celery salt and worcestershire sauce and half of tomatoes. Process until finely chopped, add remaining tomatoes and with motor running, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. Transfer to a glass container and chill, covered, until cold, about 3 hours. Once chilled, add horseradish and finely chopped vegetables. Season with salt and extra horseradish to taste before serving. Enjoy the taste of a bloody mary in soup form.

GREG'S GREAT GAZPACHO

Steps:

• I use my food processor for this summer hit, but you can use a blender if you add Bloody Mary Mix when chopping Tomatoes, Cucumbers and Onion.
• First, finely chop Tomatoes, Cucumbers, and Onion and put in large bowl.
• Add the Liquids, Vinegar, Oil and Bloody Mary Mix and then add the dry ingredients and mix and cool in refrigerator.
• If serving for party.
• add the garnish and serve in clear glass bowls, may floating on ice.
• Enjoy!