Dean Max's Heirloom Bloody Mary

[Ed. note 7/15/08. This recipe, I found, leaves you with a brew too thick to drink as a cocktail. But it makes a fabulous cold soup -- a Bloody Mary inflected gazpacho, thanks to the horseradish and Worcestershire. Just add a shot of vodka to each bowl before you serve it. Plus lots more lime and a few extra pinches of salt. I had a similar Mexican tomato soup with tequila once, and the liquor gives it a nice edge. Or you could imbibe it as pre-dinner shooters].

A little Monday morning hair of the dog? Sounds like a total pain in the ass to make, sort of like an 80-proof gazpacho, but I sure would love to have somebody mix one or two of these babies for me. Like now. - Gail Shepherd

Courtesy of Chef Dean James Max

3030 Ocean, Fort Lauderdale.

Heirloom Bloody Mary Drink

2 lbs. Heirloom red tomatoes (diced)

1 cucumber (seeded and diced)

1 rib celery (diced)

1 yellow onion (diced)

1 red pepper (diced)

1 tsp. garlic (chopped)

1 jalapeño (diced)

1 Tbs. prepared Horseradish

10 basil leaves

10 parsley leaves

2 Tbs. Worcestershire

pinch of salt and cracked pepper

Marinate all the ingredients and puree

5 oz. of the above mix

2 oz. premium vodka

juice of a halved lemon

1 shot of Tabasco sauce

Mix together with ice and serve with olives and celery.

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