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Fresh Tomato Bloody Marys

Source: © Food & Wine Magazine
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Total Time:  15 Minutes
  Makes 4 drinks
The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.
2   small celery ribs minced
2 tablespoons  minced onion
1   medium green heirloom tomato, such as a Green Zebra minced
1/2 teaspoon  finely grated lemon zest
1 teaspoon  fresh lemon juice
1 1/2 pounds  chilled red tomatoes coarsely chopped
1/2 cup  chilled vodka
1 cup  ice cubes
1 teaspoon  tomato paste
1/2   small red chile seeded and coarsely chopped
1/2 teaspoon  celery salt
4   medium celery ribs and 4 thin green chiles (optional), for serving
Fresh Tomato Bloody Marys Recipe at
In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.

In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses. Spoon the garnish on top, add a celery rib and chile to each glass and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
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