Gazpacho Mary

Serves 6

INGREDIENTS

2 cups tomato juice

½ cup strained tomatoes (passata di pomodoro)

¼ medium red onion, diced ½ cucumber, peeled and diced ½ red bell pepper, seeds and ribs removed, diced

2 large garlic cloves

1 jalapeño or serrano chile, seeds and ribs removed, diced

¼ cup balsamic vinegar

¼ cup freshly squeezed lime juice 1 to 2 tablespoons harissa, or more to taste

¼ cup chopped fresh cilantro Salt and freshly ground black pepper

9 to 12 ounces vodka

Rim: 1½ tablespoons kosher salt mixed with 1½ tablespoons smoked Spanish paprika Garnishes: Boiled shrimp, red bell pepper strips and skewers of pitted Spanish olives alternated with cubes of Spanish ham or chorizo

DIRECTIONS

Combine the tomato juice, strained tomatoes, onion, cucumber, bell pepper, garlic, chile pepper, vinegar, lime juice, and harissa in a food processor or blender. Puree until smooth. Strain half the mixture through a fine sieve, pressing with the back of a spoon to extract as much liquid as possible. Stir the mixture into the unstrained half, stir in the cilantro and season with salt and black pepper to taste. Chill the tomato mixture well. (The mix can be made up to 2 days in advance and refrigerated.)

Rim six 14-ounce glasses with a combination of kosher salt and smoked Spanish paprika, if desired. For individual servings, pour 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces vodka, and fill the glass completely with ice. Roll the drink — pour it between 2 pint glasses — to mix and chill each drink. (Or pour the vodka and tomato mixture into a pitcher filled with ice, stirring with a long-handled spoon, so guests can serve themselves.)

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes and garnish each drink with a boiled shrimp draped over the edge of the glass, a skewer of olives and ham, and strips of bell pepper.