Ingredients

Serves 2

For the Quick-Pickled Watermelon Wedges

10 oz. watermelon, cut into thick wedges

1 cup rice vinegar

¼ cup sugar

1 tsp. red pepper flakes

¼ tsp. salt

For the Bloody Marias

2 cups Tomato-Watermelon Gazpacho

2 Tbsp. pickle juice

1 Tbsp. fresh lemon juice

2 tsp. vegetarian Worcestershire sauce

1 tsp. hot sauce

1 tsp. prepared horseradish

½ tsp. celery salt

¼ tsp. freshly ground black pepper

2 to 3 oz. tequila

Step 1

Make the Quick-Pickled Watermelon Wedges: Place the watermelon wedges in a wide bowl in a single layer. To a small saucepan, add the vinegar, 1 cup [240 ml] of water, the sugar, red pepper flakes, and salt. Bring to a boil over high heat, stirring often to help the sugar dissolve. Remove the brine from the heat and pour over the watermelon, making sure the wedges are completely submerged. Transfer to the fridge and chill for at least 20 minutes and up to an hour. Don’t leave overnight, as the acidic brine may break down the watermelon too much over time.

Step 2

Make the bloody Marias: In a large pitcher, stir together the gazpacho, pickle juice, lemon juice, Worcestershire, hot sauce, horseradish, celery salt, and pepper. Taste and adjust the seasoning to your liking. Stir in the tequila.

Step 3

Fill two highball glasses with ice and then divide the mixture between them. Serve right away, with pickled watermelon wedges.