Frozen-Cherry-Tomato Bloody Marys
Created by Rori Trovato
An ice-cold Bloody Mary is always satisfying—until the ice melts and dilutes the drink. To solve that problem, freeze cherry tomatoes and use them in place of ice cubes.
Servings: Serves 6
Ingredients
  • 3 pints cherry tomatoes
  • 2 1/2 cups tomato juice
  • 3 tablespoons prepared horseradish
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon celery seed
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons pickled jalapenos
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 1 1/2 cups chilled vodka (optional)
  • 6 lime wedges
  • 6 baby carrots , peeled, trimmed and quartered lengthwise
  • 6 radishes , trimmed
  • 6 cherry tomatoes
  • 6 stalks celery
  • 6 stalks asparagus , blanched for 2 minutes
  • 6 jumbo shrimp , boiled and peeled and/ or 2 tablespoons capers
Directions
Stem cherry tomatoes. Rinse in cold water, dry with paper towels and freeze at least 3 hours or up to 4 days.

In a large bowl, combine 2 pints frozen tomatoes with everything but the vodka and garnishes. In a blender, pulse in batches until just chunky.

Divide remaining frozen tomatoes among 6 chilled glass tumblers. Add 2 to 3 Tbsp. vodka (or more, depending on desired strength) and top off with 1 cup Bloody Mary mixture. Serve with any combination of the assorted garnishes.

NEXT STORY

Next Story

Comment

LONG FORM
ONE WORD