Culinary guru Susan Spungen shares her favorite, super-simple recipes, from pasta to cocktails.

Gazpacho Bloody Marys
Chunks of fresh tomato, a jumbo shrimp and a shot of vodka bring this hearty take on the world's best hangover cure halfway between a cocktail and an hors d'oeuvre.
  • 1/2 lb. beefsteak tomatoes, cut into chunks
  • 4 Kirby cucumbers, 3 peeled and chopped and 1 quartered into spears
  • 2 jalapeños, seeded and chopped
  • 1 1/2 cups tomato juice
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. prepared horseradish, or more to taste
  • a few drops Tabasco sauce, to taste
  • 1 tsp. celery seed
  • 6 oz. gin or vodka
  • 4 large cooked shrimp, peeled and deveined

In a blender, combine tomatoes, chopped cucumbers, jalapeños, tomato juice, lemon juice, salt and pepper. Blend until not quite smooth, with some texture remaining. Stir in the Worcestershire sauce, horseradish, Tabasco and celery seed. Fill an ice-cube tray (12 cubes) with this mixture and freeze until solid. Refrigerate the remaining mixture at least 1 hour, or overnight, to let the flavors marry. Stir in the vodka and divide mixture among four glasses. Add 3 cubes to each glass and garnish with a cucumber spear and a shrimp.

Serves 4

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