Tomato-Water Bloody Mary
A light and refreshing take on the classic Bloody Mary cocktail, made with fresh tomato water extracted from ripe tomatoes, cucumbers, and celery, mixed with vodka and horseradish for a clean, bright flavor.
Ingredients
- •4 pounds tomatoes, chopped
- •½ pound Persian or English hothouse cucumbers, chopped
- •1 stalk celery stalk, chopped
- •2 tablespoons prepared white horseradish
- •1 to taste kosher salt and freshly ground black pepper
- •1 to taste Sugar
- •2 tablespoons vodka
- •6 slices Lemon slices
- •6 spears Cucumber spears
Cooking Instructions
- 1.
Purée 4 pounds chopped tomatoes, 1/2 pound chopped Persian or English hothouse cucumbers, 1 chopped celery stalk, and 2 tablespoons prepared white horseradish in a blender until smooth. Strain through a cheesecloth-lined fine-mesh sieve into a large bowl. Let drain, without stirring, until 3 cups of liquid are collected, about 2 hours; discard solids in strainer. Season to taste with kosher salt, freshly ground black pepper, and sugar.
120 min
- 2.
Divide tomato water among 6 ice-filled glasses. Top each glass with 2 tablespoons (or more) vodka. Garnish with lemon slices and cucumber spears.
5 min
