My Tomato-Watermelon Gazpacho is so flavorful that any leftovers really don’t need much dressing up to transform into the perfect cocktail mixer. I do add a little Worcestershire sauce and horseradish for umami and celery salt to make it taste a bit 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’d recommend you taste and adjust as you add each ingredient to come to a balance that resonates with you.
Since you already have pickled jalapeños on hand from making the gazpacho, feel free to use them as the pickle juice in this recipe. This recipe uses tequila as the base spirit, but I won’t be offended if you prefer to swap in vodka. The recipe is easy to double or triple depending on how much gazpacho you have left over.
This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.
What you’ll need
Unseasoned Rice Vinegar
$12 At Amazon
Vegan Worcestershire Sauce
$13 At Amazon
Prepared Horseradish
$12 At Amazon
Recipe information
Yield
Serves 2
Ingredients
For the Quick-Pickled Watermelon Wedges
For the Bloody Marias
Preparation
Step 1
Make the Quick-Pickled Watermelon Wedges: Place the watermelon wedges in a wide bowl in a single layer. To a small saucepan, add the vinegar, 1 cup [240 ml] of water, the sugar, red pepper flakes, and salt. Bring to a boil over high heat, stirring often to help the sugar dissolve. Remove the brine from the heat and pour over the watermelon, making sure the wedges are completely submerged. Transfer to the fridge and chill for at least 20 minutes and up to an hour. Don’t leave overnight, as the acidic brine may break down the watermelon too much over time.
Step 2
Make the bloody Marias: In a large pitcher, stir together the gazpacho, pickle juice, lemon juice, Worcestershire, hot sauce, horseradish, celery salt, and pepper. Taste and adjust the seasoning to your liking. Stir in the tequila.
Step 3
Fill two highball glasses with ice and then divide the mixture between them. Serve right away, with pickled watermelon wedges.
Recipe notes
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Shelly Westerhausen Worcel dreams up soups for every season and a million ways to reinvent leftovers.
