Savor Summer with a Fresh Tomato Bloody Mary

Towards the end of the season, you might be a little sick of summer produce. I get it! I’ve already made tomatoes at least two ways, used zucchini to make pasta and turned my cucumbers into a delicious blender soup. So the only solution, my friends, is to drink your vegetables. With vodka. One or two of these and you’ll forget you had a problem in the first place!

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Fresh Tomato Bloody Mary

Prep time: 15 minutes, plus chill time


  • 2 large, very ripe tomatoes
  • 1 stalk celery
  • 1 tbsp freshly grated horseradish
  • 2 tbsp lemon juice
  • 2 tbsp pickle juice
  • ½ tsp celery Salt, plus more for rim
  • kosher salt
  • freshly ground pepper
  • 2 oz vodka per drink (or more to taste)
  • lime wedges, for garnish
  • cherry tomatoes, for garnish
  • basil, for garnish

MORE: Zesty Summer Gazpacho


  • Combine the tomatoes, celery, horseradish, lemon juice, pickle juice, celery salt, and pinch of salt, a few cracks of pepper in a blender and puree until smooth. Taste and add more salt and pepper if desired. At this point, you can chill the mixture to use later.
  • Rim the glasses with the lime wedge. On a small dish, combine ½ tsp salt, ½ tsp pepper, and ½ tsp celery salt. Dip the glasses and then fill with ice. Add 1/4 cup of the tomato mixture, add the vodka, and stir to combine. Garnish with skewered cherry tomatoes and fresh basil.
Fresh Tomato Bloody Mary
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