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!

MORE: How to Make a Grapefruit Shrub


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

Coyote urine. It’s the reason my hydrangeas actually bloomed this year. (Deer repellent.) And after her thorough sweep of the gardens for chipmunks, it’s what Mary smells like right now. #bathtime Happy Saturday!

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