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Green Tomato Bloody Mary

Photo: Jennifer Davick; Styling: Allison R. Banks
Hands-on time 30 mins
Yield Makes about 5 cups
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.


  • 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

How to Make It

  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.

  3. *Tequila may be substituted.

  4. Note: We tested with Tabasco Green Pepper Sauce.