To finish off the 10th day of my raw food classes, we were tasked with a challenge to come up with an original recipe based on a set of given criteria (I won’t spoil the fun for anyone who wants to take the class – no cheating!). Ultimately, my strange thought process led me to create a Bloody Mary Gazpacho.
I was really pleased with myself when I tasted the final result. The soup base does indeed taste like a fresh Bloody Mary base, and all without the need for any animal products (goodbye Worcestershire sauce!) or heat treated juices that are devoid of nutrition. This particular dish is loaded with vitamin C and vitality!
Part of the assignment was to get fancy with the presentation, so I had a lot of fun with the plating, but if that’s not your thing, feel free to just dump your vegetables right on top.
- cucumber, small dice - 1/2 cup (appx 1/2 large cucumber)
- yellow bell pepper, small dice - 1/2 cup
- tomato, chopped roughly to small dice - 1/2 cup
- green olives, rough chopped - 1/4 cup (I used Castelvetrano olives - my new favorite!)
- shallot, minced - 2 TB
- fresh parsley, finely chopped - 1 TB
- carrots - 1/2 carrot - cut paper thin on mandolin
- red sweet pepper, chopped (appx 2-3 small peppers) - 1/4 cup
- pearl and/or plum tomatoes, chopped - 1 cup
- sun dried tomato, chopped - 1/4 cup + 2 TB
- celery juice - 1/2 cup (juice of 4-5 stalks)
- lime juice - 2 TB (juice of 1-2 limes)
- wasabi powder (all natural - make sure there are no additives!) - 1/2 tsp
- Put sun dried tomatoes (for soup base) in warm water to soak for 10-15 min while you prepare the chopped vegetables and marinade.
- Juice the celery and the limes.
- Chop the vegetables and add all of them except the carrots to a medium sized mixing bowl.
- Add the marinade ingredients to the chopped vegetables and mix until well coated. Let it sit while you make the sauce.
- Add all of the sauce ingredients to the blender on high speed until smooth and well combined. If you want to thin it out a bit, you can add a little bit of filtered water, 1 TB at a time.
- Divide the chopped vegetables into two portions - one for each plate.
- For each plate: If you want to get fancy, line a ring mold with the sliced carrots. It helps to have them in a bowl of water so they stick together better. Then, fill the ring mold with half of the chopped vegetables and pack it down. Juices will leak out and this is ok. Pour appx half of the soup mix into the bowl BEFORE removing the ring mold. Let the juices mingle and swirl them with a spoon for an even consistency. Then, carefully, remove the ring mold, and garnish with some fresh herbs.
- If you want a more rustic dish that looks like a traditional gazpacho, then add the soup base to the bowl first, forget the ring mold, and add the vegetables right on top. Use the shaved carrots as a garnish around the edges of the soup.
- If you REALLY want to, you can thin out the soup base to make it a more drinkable texture and it does make an excellent vegan Bloody Mary base.
- If you add some flax seed to the water that the carrots are in, they will adhere together even better.
- You can find ume plum vinegar at any Asian grocery story or you can order it online. I like this one: Eden Foods Selected Ume Plum Vinegar -- 10 fl oz
- The ume vinegar really does provide a depth of flavor, even though there is a small amount. If you can't find it, you can try substituting with ACV and then adding an extra 1/2 tsp of dulse flakes to increase the "fishy" factor.
- You can probably use coconut aminos in place of the tamari if you prefer.
- The smoked spices REALLY make the flavor pop on this. Please don't omit them. I used an applewood smoked sea salt from a local spice company, but you can use any that you like which has a strong wood-smoked infusion of taste and fragrance.