Bloody mary made with frozen fresh tomatoes, blended with vodka, tomato juice and spices. This is a unique and refreshing breakfast (or anytime) drink! Bloody marys are highly personal drinks so go easy on the spices and sauces and taste as you go.
1 vine-ripened tomato, cut into wedges
Scant 1/2 cup tomato juice (R.W. Knudsen’s is the very best)
2 ounces vodka (use jalapeño-infused vodka for an extra kick)
1/2 lime, juiced
1 teaspoon Worcestershire sauce (Annie’s makes a vegan one)
1/2 teaspoon horseradish (I actually used Annie’s horseradish mustard because prepared horseradish tends to include tons of gross ingredients. I’m not entirely convinced that horseradish is necessary)
1/2 teaspoon celery salt (visit your local gourmet store for the good stuff, or mix your own with half celery seeds and half salt)
Hot sauce, to taste (I used about 1 teaspoon of Tobasco sauce)
Freshly ground pepper (I go pretty heavy on the pepper)
Cut the tomato into about 6 to 8 wedges and then halve each wedge across the middle. Freeze for at least four hours. Put your glasses in the freezer to chill, too.
Purée all of the ingredients in a blender until it reaches a fine, slushy consistency.
If you want to salt your rim, pour a little ground sea salt salt (and pepper and celery seed, in my case) onto a small, flat plate. Run a lime wedge around the rim of your glass, and dip the rim of your glass into the salt mixture. The drink is pretty salty so salting the rim is entirely optional.
Pour the drink into your chilled glasses. I didn’t garnish mine (crazy, I know!), but I think a quartered cucumber, lime wedge and/or good green olive would pair nicely.
Recipe adapted from Martha Stewart Living’s August 2011 issue.
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