The first time I prepared this was for a dinner party on a hot summer evening. It was extremely easy to prepare. Our guests LOVED IT. They all wanted the recipe! Since then, I have also experimented with the "bold" and "spicy" versions of different Bloody Mary mixes with good results. I have also tripled the recipe, added some cooked cocktail shrimp and served it for a Sunday brunch. Outstanding!
Photo: Beth Dreiling; Styling: Cari South
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- 1 (16-oz.) container refrigerated mild salsa
- 1 cup Bloody Mary mix
- 3/4 cup finely chopped seedless cucumber
- 1/2 cup water
- Stir together 1 (16-oz.) container refrigerated mild salsa, 1 cup Bloody Mary mix, 3/4 cup finely chopped seedless cucumber, and 1/2 cup water. Cover and chill until ready to serve. Serve gazpacho in 2- to 4-oz. shot glasses. Garnish with cucumber sticks, if desired.
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