Gazpacho Bloody Marys
- 2 28-ounce cans Italian tomatoes (such as San Marzano) with juice
- 1 English hothouse cucumber, peeled, chopped (about 2 cups)
- 1/2 cup fresh lemon juice
- 2 tablespoons fresh cilantro leaves
- 4 teaspoons prepared horseradish
- 4 teaspoons Worcestershire sauce
- 2 teaspoons celery salt
- 12 dashes of hot pepper sauce
- Ice cubes
- 2 cups vodka
- 1 English hothouse cucumber, halved crosswise, then quartered lengthwise
- 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.
italian tomatoes, hothouse cucumber, lemon juice, fresh cilantro, horseradish, worcestershire sauce, celery salt, pepper, cubes, vodka, hothouse cucumber
Taken from www.epicurious.com/recipes/food/views/gazpacho-bloody-marys-236770 (may not work)