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.
- 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
- Blend the fruits and veggies until very smooth, scraping down the sides as needed.
- Add the vinegar, juice, spices and sriracha and blend to incorporate.
- Refrigerate at least 4 hours, if not overnight.
- Strain through fine mesh, pressing all liquid out of the solids.
From here, you could:
- Pour it in a bowl, drizzle with olive oil and top with croutons.
- Fill one shot glass with this and another with tequila and sip the two.
- Stir 4 ounces gently into 8 ounces of Mexican beer in a salt-rimmed glass, garnished with a lime wedge.
- 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.