Green Tomato Bloody Mary

Photo: Jennifer Davick; Styling: Allison R. Banks
We used an assortment of fresh herbs, such as basil, parsley, dill, and cilantro. We suggest making this a day ahead to allow the flavors to fully develop. Store in the refrigerator; stir before serving.

Yield:

Makes about 5 cups

Recipe from

Recipe Time

Hands-on: 30 Minutes

Ingredients

4 medium-size green tomatoes (about 1 1/2 lb.), cored and quartered
10 fresh tomatillos (about 15 oz.), husks removed and cored
2 green onions
3/4 cup vodka*
1/2 cup loosely packed assorted fresh herbs
3 tablespoons lime juice
3 tablespoons green hot sauce
1 garlic clove, minced
1 teaspoon celery salt
1/2 teaspoon salt
Garnishes: halved pickled okra, lemon slices

Preparation

1. Cook first 2 ingredients in boiling salted water to cover 3 minutes; drain. Plunge into ice water to stop the cooking process; drain.

2. Process tomatoes, tomatillos, green onions, and next 7 ingredients in a blender until smooth. Pour mixture through a fine wire-mesh strainer into a pitcher, discarding solids. Serve over ice. Garnish, if desired.

*Tequila may be substituted.

Note: We tested with Tabasco Green Pepper Sauce.

Note:

February 2011