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

1. 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.
2. 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)