The lighter, brighter flavor of a yellow tomato leads to a more refreshing and flavorful gazpacho, while red tomatoes tend to overpower the other flavors.


• 1 ½ lbs. Yellow heirloom tomatoes
• Natural Blonde Bloody Mary Mix
• 1 cup cucumber, peeled, seeded and chopped
• ½ cup chopped onion
• ½ cup chopped red bell pepper
• 1 small jalapeno, seeded and minced
• 1 garlic clove, minced
• ¼ cup extra virgin olive oil
• Juice of 1 lime
• 2 teaspoons balsamic vinegar
• 2 teaspoons worcestershire
• ½ teaspoon Salty Blonde Rimmer
•¾ teaspoon salt
•½ teaspoon pepper (or to taste)
•2 Tablespoons fresh basil, for garnish


Bring a pot of water to a boil. Cut an X on the bottom of the tomatoes. Put the tomatoes, one at a time, into the boiling water for 15-20 seconds. Remove and place immediately into a bowl of ice water. Remove and slide the skin off the tomato. Core and seed the tomatoes. Place the seeds and pulp into a fine mesh strainer, set over a bowl to catch the juice.

Chop the tomatoes and put into a separate bowl. Add the cucumbers, onions, red peppers, jalapeno, garlic, olive oil, lime, balsamic vinegar, worcestershire, Salty Blonde Rimmer, salt and pepper.
Using a spoon, push as much juice through the strainer. Add ¼ cup (or more if necessary) of Natural Blonde Bloody Mary Mix (enough to equal 1 cup). Add to bowl. Stir. Take 1 ½ cups of mixture from bowl, transfer to a blender. Blend until smooth, approximately 30 seconds. Return to bowl and stir to combine. If you want the Gazpacho a little thinner, add another ¼ cup of Natural Blonde Bloody Mary Mix.

Cover and refrigerate for at least 2 hours, preferably overnight. Serve with fresh basil.