Bloody Mary Gazpacho

This recipe reminds me of what is really good for a hangover:

A nice big healthy bloody mary

- virgin or with alcohol - it really doesn't matter.

Bloody Mary Gazpacho

• 1 small clove garlic, minced 
• 4 tsp red wine vinegar 
• 1 1/2 tsp sherry vinegar 
• 2 tbsp fresh thyme, chopped 
• 2 tbsp fresh tarragon, chopped 
• Pinch of cayenne pepper 
• 1 1/2 lb yellow tomatoes, quartered (use red if yellow not available) 
• 1/2 tsp salt 
• 1/8 tsp black pepper 
• 1 cup cucumber, peeled, seeded and diced 
• 1 cup red bell pepper, cored, seeded and diced 
• 2/3 cup chopped red onion 
• 1/2 tsp celery salt 
• 1/2 tsp Worcestershire sauce 
• 3 tbsp fresh lemon juice 
• 1/2 cup (more or less) Absolut vodka - optional
• Garnishment

Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, stir in the vodka. Pour into 4 glasses, add garnishment and serve immediately.