Fresh Yellow Tomato Bloody Mary
To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.
Recipe information
Yield
serves 4; makes about 3 cups
Ingredients
1 pound ripe yellow tomatoes (about 4 medium)
3/4 cup best-quality vodka (6 ounces)
5 tablespoons fresh lemon juice (about 2 lemons)
1 teaspoon Worcestershire sauce
20 dashes hot green pepper sauce, such as Tabasco
1 to 1 1/2 teaspoons finely grated peeled fresh horseradish
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Celery hearts, for garnish
Yellow and red cherry tomatoes, for garnish
Preparation
Step 1
Puree pound of tomatoes in a blender. Strain through a fine sieve into a small bowl, pressing to remove as much liquid as possible; discard solids.
Step 2
Stir together tomato purée, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight.
Step 3
To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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