Happy Mother’s day to all the Momma’s, the Grandmothers, the Doggie Momma’s, the Single Dad Moms, the Stepmoms and the Soon to be Mommies out there! I live about 7 hours away from my Mom, so we wont be spending the day together, but she knows I am thinking about her. The last time we were together on Mother’s Day was about 8 years ago and we celebrated by going to a fabulous brunch. I think the meal of brunch belongs to Mother’s Day, and I love it because it is where absolutely anything goes!
I’ve mentioned my mother, Queenie, not being the most skillful in the kitchen, but I haven’t given her credit to the Bloodmary’s that flow from her pitchers (my Dad may argue that he makes them, but I know she drinks them…). In fact, she likes them well enough to have taken Bloodymary’s as her Fantasy Football team name as well as her email address.
Thinking about my mom, and what I thought she might like, and what she could actually make I landed on Bloodymary Gazpachos. The vegetables in the gardens are hitting their stride, the cucumbers are fully grown, the tomatoes are ready, we have peppers we don’t know what to do with, and corn is hitting the bins….spells out gazpacho to me.
When you have a Mother’s Day brunch to bring something to why not make it Bloodymary Gazpacho. Serve it in a rocks glass over ice, or if drinking at brunch doesn’t fit the crowd, just put it in a soup cup and watch the guests relax!
- 3/4 cup diced green tomatoes
- 1/2 cup, peeled, seeded and diced cucumber
- 2 Tbsp diced red onion
- 2 Tbsp chopped cilantro
- 1/2 Tbsp diced jalapeno
- 4 Tbsp corn kernels, raw
- 1/2 lime, zest and juice
- 10 oz bloodymary mix
- 8 oz vodka
- Kosher Salt
- Granulated Sugar
In a food processor or blender add the tomatoes, cucumbers, onion, cilantro, jalapeno, corn and lime zest and juice. Give only a few pulses, keeping a “gazpacho consistency”. Add in your favorite bloodymary mix and preferred vodka and quickly mix. Adjust flavor with salt and sugar; all bloodymary mixes are different so only add a pinch at a time. Refridgerate until ready to serve, overnight will allow the flavors to meld. Pour over ice in a rocks glass or as a soup shooter. Garnish with your favorite pickled vegetable, a stalk of celery, a stuffed olive, or a spicy pepper. This recipe also makes a fantastic shrimp cocktail dip!
Makes 4 cocktails
Cheers to all the Momma’s- may your day be filled with love, memories and celebration!
Happy Mother’s Day Queenie! Love you!