Bloody Maria With Quick-Pickled Watermelon Wedges

My Tomato-Watermelon Gazpacho is so flavorful that any leftovers really don’t need much dressing up to transform into the perfect cocktail mixer. I do add a little Worcestershire sauce and horseradish for umami and celery salt to make it taste a bit more like a traditional bloody Mary, but I don’t do much beyond that. I’ve found that people have really strong opinions about their bloody Mary preferences, so I’d recommend you taste and adjust as you add each ingredient to come to a balance that resonates with you.

Since you already have pickled jalapeños on hand from making the gazpacho, feel free to use them as the pickle juice in this recipe. This recipe uses tequila as the base spirit, but I won’t be offended if you prefer to swap in vodka. The recipe is easy to double or triple depending on how much gazpacho you have left over.

This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.