Publication-approved historical recipe

Bloody Mary gazpacho recipe

Name: Bloody Mary gazpacho recipe
Ingredients: 300 g cherry tomatoes; 200 ml tomato juice; 1 large red pepper, roughly chopped; 1 green pepper, roughly chopped; 1 red onion, roughly chopped; 100 g celery, roughly chopped; 4 cloves garlic, roughly chopped; 6 ice cubes; Zest and juice 1 lemon; 60 g fresh breadcrumbs; 6 drops Tabasco sauce; 1 tbsp Worcestershire sauce; 100 ml vodka; 100 ml sherry; 1/2 cucumber, roughly chopped; handful of rocket; Olive oil

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

300 g cherry tomatoes
200 ml tomato juice
1 large red pepper, roughly chopped
1 green pepper, roughly chopped
1 red onion, roughly chopped
100 g celery, roughly chopped
4 cloves garlic, roughly chopped
6 ice cubes
Zest and juice 1 lemon
60 g fresh breadcrumbs
6 drops Tabasco sauce
1 tbsp Worcestershire sauce
100 ml vodka
100 ml sherry
1/2 cucumber, roughly chopped
handful of rocket
Olive oil

Method

Heat the oven to 190°C (gas 5). Roast the cherry tomatoes in a tray for 30 minutes.
Blend the roasted tomatoes with the tomato juice until smooth. Add the red and green peppers, red onion, celery and garlic, then pulse until the vegetables are finely chopped but retain some texture.
Mix in the ice cubes, lemon zest and juice, breadcrumbs, Tabasco, Worcestershire sauce, vodka and sherry. Season to taste and chill if necessary.
For the topping, pulse the cucumber and rocket with enough olive oil to make a coarse salsa. Divide the gazpacho between bowls and spoon the salsa over it.