Bloody Mary gazpacho

Mike Robinson roasts cherry tomatoes as a tasty base for his twist on classic gazpacho soup
By Mike Robinson
Bloody Mary gazpacho
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the gazpacho

  • 300 g cherry tomatoes
  • 200 ml tomato juice
  • 1 large green pepper, roughly chopped
  • 1 large red pepper, roughly chopped
  • 4 cloves garlic, chopped
  • 1 red chilli, finely chopped
  • 100 g celery, chopped
  • 1 red onion, finely chopped
  • 6 ice cubes
  • 1 lemon, grated zest and juice
  • 60 g fresh white breadcrumbs
  • 6 drops tabasco
  • 1 tbsp Worcestershire sauce
  • 100 ml fino sherry
  • 100 ml vodka
  • 1/2 tsp ground black pepper

For the rocket salsa

  • 50 g rocket
  • 3 tbsp extra virgin olive oil

For the garnish

  • 200 g cucumber, diced


1. Preheat the oven to 180C/gas 4. Put the cherry tomatoes in a roasting tray and cook for 30 minutes, until softened.

2. Transfer the tomatoes to an electric blender and pour in the tomato juice. Process until smooth.

3. Add the peppers, garlic, chilli, celery and red onion, blitzing after each addition. You should now have a smooth paste.

4. Pour the soup into a bowl and add 6 ice cubes to aid cooling. Stir in the lemon zest and juice, and the breadcrumbs.

5. Add the Tabasco, Worcestershire sauce, sherry and vodka, and season to taste with salt and freshly ground black pepper.

6. Blend the rocket leaves and olive oil in a blender to make a fine salsa.

7. Serve the soup with a garnish of diced cucumber, a swirl of rocket salsa, and a grinding of black pepper.

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