Picnic Perfect Mason Jar Gazpacho

by Rhett Morris | Photography by Diana Matthews


1 16-oz. can plum tomatoes, undrained
1 English cucumber, finely diced
1 8-oz. can corn, drained
½ cup onion, diced
1 celery stalk, diced
2 garlic cloves, diced
6 fresh basil leaves
1 cup Bloody Mary mix
¼ cup red wine vinegar
1 tablespoon sugar
salt and pepper to taste
1 celery stalk, cut in half



Leave out ¼ cup each of corn, onion and cucumber for garnish. Put first 10 ingredients in food processor or blender, and mix on high for 1 minute. Add salt and pepper to taste, and refrigerate for at least 1 hour. Serve in a Mason jar, and garnish with corn, cucumber and onion mixture, and add celery stalk.


Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef. He can be reached at 910-695-3663 or rhett@rhettsrpcc.com