Gazpacho Mary

Makes 6 drinks

This riff on the famed Spanish soup was invented one day when I really wanted a Bloody Mary and was out of tomato juice, but I had some leftover gazpacho from a dinner the night before. While I instantly determined the olive oil should not be part of the drink, the puréed soup was a great mix. The garnishes keep the Spanish theme going.

2 cups tomato juice

½ cup strained tomatoes (passata di pomodoro)

¼ medium red onion, diced

½ cucumber, peeled and diced

½ red bell pepper, seeds and ribs removed, diced

2 large garlic cloves

1 jalapeño or serrano chile, seeds and ribs removed, diced

¼ cup balsamic vinegar

¼ cup freshly squeezed lime juice

1 to 2 tablespoons Harissa (here) or store-bought harissa, or more to taste

¼ cup chopped fresh cilantro

Salt and freshly ground black pepper

9 to 12 ounces vodka or Spicy Vodka (here)

GLASS RIM (OPTIONAL):

1½ tablespoons kosher salt

1½ tablespoons smoked Spanish paprika

SUGGESTED GARNISHES:

Boiled shrimp

Skewers of pitted Spanish olives alternated with cubes of Spanish ham or chorizo

Strips of red bell pepper

Combine the tomato juice, strained tomatoes, onion, cucumber, bell pepper, garlic, chile pepper, vinegar, lime juice, and harrisa in a food processor or blender. Purée until smooth.

Strain half of the mixture through a fine sieve, pressing with the back of a spoon to extract as much liquid as possible. Stir the mixture into the unstrained half, stir in the cilantro, and season with salt and black pepper to taste. Chill well.

Rim 6 (14-ounce) glasses with a combination of kosher salt and smoked Spanish paprika, if desired, following the instructions here.

Pour 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces of the vodka, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings (see here), or pour the vodka and mix into a pitcher filled with ice and stir well with a long-handled spoon.

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish each drink with a boiled shrimp draped over the edge of the glass, a skewer of olives and ham, and strips of bell pepper. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

highball