Chilled spicy tomato and basil bloody Marys | Living the Country Life
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Chilled spicy tomato and basil bloody Marys

Use tomatoes, basil, and cucumbers from your garden to make a tangy bloody Mary!

Number of Servings: 2
Serving Size: 6 ounces
Prep: 15 min
Chill: 30 min to 1 hr

1 3/4 cups coarsely chopped heirloom or vine-ripened tomatoes (3 to 4 medium tomatoes)
5 large fresh basil leaves
Ice cubes
3 ounces (6 tablespoons) pepper vodka, such as Absolut Peppar brand
1 1/2 teaspoons reduced-sodium Worcestershire sauce
1/8 to 1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon ground black pepper
Small fresh basil leaves
Cucumber spears (optional)

1. In a blender or small food processor combine tomatoes and the large basil leaves. Cover and blend or process until smooth. Chill for 30 to 60 minutes.* Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a spatula to press the liquid through (you should have about 1 cup strained liquid, depending on the tomatoes). Discard the pulp in the sieve.

2. Add a few ice cubes to a cocktail shaker; pour the strained liquid into the shaker. Add vodka, Worcestershire sauce, hot pepper sauce, salt, celery salt, and black pepper to the shaker. Cover shaker; shake vigorously until mixture is chilled. Strain into two ice-filled glasses. Garnish with the small basil leaves and, if desired, cucumber spears.

For a non-alcoholic version, omit the vodka and add 2 Tablespoons lime juice.

Tip: Chilling the tomato-basil mixture helps give a stronger basil flavor to the cocktail, but it is not necessary if time is an issue. Also, chilling tends to produce less overall tomato juice, so this step could easily be omitted if the tomatoes are less ripe/juicy.

Nutrition Facts (per serving): 130 cal., 0 g fat, 0 mg chol., 294 mg sodium, 7 g carb., 2 g fiber, 5 g sugar, 1 g protein.

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