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Bloody Mary Gazpacho Shooters

These Bloody Mary Gazpacho Shooters make the perfect summer appetizer or easy dinner. And the best part is that you can make it in a blender!
Course Not So Normal, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 shooters
Author Brewing Happiness


  • 5 to matoes
  • 1 bud of garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 tsp pepper
  • 1/2 cucumber
  • 2 tbsp lemon juice
  • 3 teaspoons Worcestershire sauce (vegan or regular)
  • 3 teaspoons agave nectar (sub maple syrup or coconut nectar)
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon sea salt
  • hot sauce to taste


  1. Preheat your oven to 425.
  2. Cut your tomatoes in half and place them cut side up on a baking sheet. Peel off the papery layers of your garlic bud, and slice the top off of the garlic, so that the cloves are showing. Add the garlic to the baking sheet.
  3. Pour 1 tablespoon of olive oil over the tomatoes and garlic, sprinkle with 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Bake for 30 minutes.
  4. Allow the tomatoes to cool to room temperature before transferring them to a high speed blender or food processor.
  5. Add 6 of your roasted garlic cloves to the blender, along with all other ingredients. Blend until smooth.
  6. Divide between 8-12 small shooters or cups. Chill before serving.
  7. DRINK UP!