Fresh Tomato Bloody Marys
Recipe from Food & Wine

The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail--with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.


Fresh Tomato Bloody Marys
John Kernick

by 3  people

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Servings: Makes 4 drinks
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Bloody Mary, Bloody Mary, Breakfast and Brunch, Drinks, Father's Day, Mother's Day, Quick and Easy, Seasonal, Special Occasions, Summer, Tomatoes, Vegetarian
 
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Ingredients
Garnish
  • 2 
    small celery ribs, minced
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  • 2  tablespoons
    minced onion
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  • 1 
    medium green heirloom tomato, such as a Green Zebra, minced
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  • 1/2  teaspoon
    finely grated lemon zest
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  • 1  teaspoon
    fresh lemon juice
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  •  
    Salt
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Bloody Mary
  • 1 1/2  pounds
    chilled red tomatoes, coarsely chopped
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  • 1/2  cup
    chilled vodka
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  • 1  cup
    ice cubes
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  • 1  teaspoon
    tomato paste
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  • 1/2 
    small red chile, seeded and coarsely chopped
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  • 1/2  teaspoon
    celery salt
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  • 4 
    medium celery ribs and 4 thin green chiles (optional), for serving
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Directions

Prepare the Garnish
In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.

Make the Bloody Mary
In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses. Spoon the garnish on top, add a celery rib and chile to each glass and serve.
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