Light and Simple Bloody Marys

This Bloody Mary recipe makes having a bumper crop of tomatoes a great excuse for an afternoon cocktail. Or morning beverage, or evening. Brunch... snack... midnight thirst....
By | August 07, 2015

Ingredients

  • 4 large tomatoes, quartered
  • 1 large Roma tomato, quartered
  • ¼ cup fresh basil
  • ½ Tablespoon sea salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chipotle powder
  • 3 Tablespoons horseradish
  • 1 Tablespoon lemon juice
  • 4 ounces of vodka

Preparation

In a food processor or blender, add tomatoes, basil and all seasonings, except horseradish and
lemon, until well-combined.

Pour mix through a mesh strainer to separate the liquid from the pulp. Add horseradish and lemon juice to juice mixture and stir with a spoon. (The pulp mixture can be used to make a tasty spaghetti sauce for dinner!)

In a small dish or bowl, grind fresh black pepper, about 1 teaspoon or enough to rim your glasses. We don't recommend salt because the tomato juice already has plenty of salt in it.

Use your discarded lemon half to wet the glass rim, then rim the glass in the dish of pepper.

Fill 4 low ball glasses with ice. Add 1 ounce of vodka per glass.

Top off with the Bloody Mary mix and garnish with fresh basil.

Recipe courtesy of TheFitchen.com.

Ingredients

  • 4 large tomatoes, quartered
  • 1 large Roma tomato, quartered
  • ¼ cup fresh basil
  • ½ Tablespoon sea salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chipotle powder
  • 3 Tablespoons horseradish
  • 1 Tablespoon lemon juice
  • 4 ounces of vodka
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60