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Gazpacho Bloody Marys
Natalie Morales on Megyn Kelly TODAY
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Making a great bloody mary has never been easier! Just use leftover gazpacho soup to add spice and zest to this classic brunch cocktail. 

Technique tip: If you like your drinks less chunky, just puree the gazpacho in a blender before making these drinks. 


    • 6 ounces, per glass, of gazpacho (you can purée it if you want less chunky)
    • 1 teaspoon horseradish
    • 2 to 3 ounces of vodka (depending how strong you like it)
    • 1 sprig of cilantro per cocktail
    • Celery stalks and a long cucumber, sliced thin for garnish


1. Add 6 ounces of gazpacho into a highball glass. If you want your drink to be less chunky, pulse it in a blender before mixing the cocktail. 

2. Add 1 teaspoon of ground horseradish.

3. Add the vodka. Note that a shot and half of vodka is about 2 to 3 ounces.

4. Add a splash of Tabasco Sauce and fill the glass with ice. 

5. Serve with a celery stalk, one long cucumber, sliced thin, and a sprig of cilantro. 

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