Ravenous Fig

Eat. Real. Food.

Bloody Hot Mary

I just returned from the IZEA retreat: two days and two nights of solid sessions and utter nonsense. It's pretty amazing to get to spend a weekend sharing ideas and bonding with coworkers at a nicer hotel in this economy, but somehow Ted was able to make it happen. The retreat was in Tampa, home of the incredible Columbia restaurant. Their Bloody Mary (called the "bloody gazpacho") was out of this world, so I was inspired to create my own rendition to share with Vance when I returned home.

Confession: I don't have a ready supply of gazpacho or gazpacho ingredients at home right now, and honestly, I just wanted something I could throw together quickly. So I adapted one of Bobby Flay's recipes to fit the ingredients I had on-hand to come up with a delicious, spicy bloody Mary.

Bloody Hot Mary

The Bloody Gazpacho on the menu at the Columbia restaurant was served with a skewer of pickled vegetables. Those would be excellent here, as would some celery heart or a skewer of green olives. I didn't have much garnish on-hand, but I'm making some pickled okra this evening, so maybe I'll have to revisit this recipe soon.

Ingredients (serves 2-4)

  • 16 ounces Tomato Juice
  • 3+ ounces of Vodka, to taste ;)
  • 2 dashes Cholula or other hot sauce
  • 1 dash Worcestershire sauce
  • 2 jalapenos, stems removed, cut in half, seeds removed
  • Pinch celery salt
  • Pinch black pepper
  • Juice of 1 lime
  • Ice
  • Garnishes (see note above)

Preparation

Combine all ingredients into a small pitcher and stir. Pour into glasses, garnish as desired, and enjoy.

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