Bloody Mary gazpacho with fresh oysters

Name: Bloody Mary gazpacho with fresh oysters
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: Spanish recipes
Ingredients: 1.3kg vine tomatoes, plus extra, finely diced, to garnish; 250g cucumber, peeled and chopped, plus extra to garnish; 2 celery sticks, strings removed, roughly chopped, plus celery leaves to garnish; 1 red pepper, finely sliced; 1 green pepper, finely sliced; 4 garlic cloves, crushed; 150g quality bread, torn, soaked in water for 10-15 minutes until very soft, then drained and water squeezed out; 2 tbsp sherry vinegar; 120ml extra-virgin olive oil, plus extra to drizzle; 300ml vodka; Tabasco and Worcestershire sauce, to taste (we used nearly 1 tbsp of each); Celery salt and lemon wedges to season and garnish; 12 freshly shucked oysters to serve

Published: 18 Aug 16
Updated: 18 Mar 24

Test kitchen approved

If you like the spicy, tangy flavours of a Bloody Mary cocktail, you’re going to love this chilled summer soup, served with the freshest oysters.

Check out more chilled soup recipes.

Serves 6
Hands-on time 30 min, plus chilling

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Ingredients

1.3kg vine tomatoes, plus extra, finely diced, to garnish
250g cucumber, peeled and chopped, plus extra to garnish
2 celery sticks, strings removed, roughly chopped, plus celery leaves to garnish
1 red pepper, finely sliced
1 green pepper, finely sliced
4 garlic cloves, crushed
150g quality bread, torn, soaked in water for 10-15 minutes until very soft, then drained and water squeezed out
2 tbsp sherry vinegar
120ml extra-virgin olive oil, plus extra to drizzle
300ml vodka
Tabasco and Worcestershire sauce, to taste (we used nearly 1 tbsp of each)
Celery salt and lemon wedges to season and garnish
12 freshly shucked oysters to serve

Method

In a large bowl, toss the tomatoes, cucumber, celery, peppers, garlic and bread. Pour over the sherry vinegar, oil and vodka, then mix well to coat. Add Tabasco and Worcestershire sauce to taste, then season with celery salt and a good squeeze of lemon juice.
Ladle the mixture in batches into a jug blender or food processor, then blend until very smooth. Pass through a fine sieve into a large bowl, pushing the liquid through with the back of a ladle. Repeat until all the mixture has been blended, then stir the soup and taste. Season with more celery salt, Tabasco, lemon juice and black pepper if you think it needs it. Cover the bowl and chill for at least 2 hours or overnight.
When ready to serve, ladle the gazpacho into bowls (if it’s a really hot day, freezing the bowls first will help to keep it cool). Scatter with finely diced tomatoes and cucumber, and any celery leaves you have, then drizzle with a little extra-virgin olive oil. Serve with iced oysters on the side, and bread and butter, if you like.

Recipe from July 2016 Issue

Nutrition

Nutrition: per serving

Calories: 375kcals
Fat: 16.1g (2.2g saturated)
Protein: 6.7g
Carbohydrates: 21g (9.6g sugars)
Fibre: 4.5g
Salt: 0.6g

delicious. tips

To learn how to safely shuck oysters, watch our video here.
The finished gazpacho will keep in the fridge, covered, for 24 hours.
Gazpacho originally comes from Andalucia, a hot region in southern Spain. Served chilled it makes a refreshing start to a meal – even more so when given an alcoholic kick.

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