Inspired by overripe tomatoes and stone fruit at the farmers market this week, I mixed up a fresh BLOODY MARY MIX that ended up pretty ideal as the base for a MICHELADA or sipped with tequila as SANGRITA. Eventually I realized that it was all just GAZPACHO and started eating it with a spoon. Then I made a video.


Gazpacho-Bloody-Mary-Michelada-Sangrita Recipe

  • 2 pounds very ripe tomatoes (I like early girl)
  • 1 pound very ripe peaches and plums (optional), pitted
  • 6 sweet red peppers (Nardellos or carmens, or even a couple red belle peppers)
  • 2 pickling cucumbers (or one big one), peeled
  • 1 large shallot
  • 1 clove garlic
  • 1 tablespoon sherry vinegar
  • juice of one lime
  • 1 teaspoon celery salt
  • 1/2 teaspoon black peppercorns, cracked but not ground
  • 2-3 teaspoons sriracha, or more to taste


  1. Blend the fruits and veggies until very smooth, scraping down the sides as needed.
  2. Add the vinegar, juice, spices and sriracha and blend to incorporate.
  3. Refrigerate at least 4 hours, if not overnight.
  4. Strain through fine mesh, pressing all liquid out of the solids.

From here, you could:

  1. Pour it in a bowl, drizzle with olive oil and top with croutons.
  2. Fill one shot glass with this and another with tequila and sip the two.
  3. Stir 4 ounces gently into 8 ounces of Mexican beer in a salt-rimmed glass, garnished with a lime wedge.
  4. Combine 4 ounces with 2 ounces of tequila, roll back and forth between glasses to combine and serve over ice with a celery stick garnish.

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