Garlic Gazpacho Butter

Mince the large garlic clove and seeded jalapeno into very small pieces, or use a mortar and pestle to crush them together with the coarse salt into a paste.

Finely chop the cilantro leaves and set aside.

Place the softened butter in a small bowl and add the garlic-jalapeno paste, hot sauce, and chopped cilantro, stirring until fully combined.

Gradually whisk in the vegetable juice (V-8 or bloody mary mix) to the butter mixture until smooth and emulsified, adjusting consistency as needed.

Taste and adjust seasoning with additional salt, hot sauce, or cilantro as desired.

Transfer to a serving dish and serve immediately at room temperature, or chill briefly if a cooler consistency is preferred.