This could well be an acquired taste; I don't drink Bloody Marys but had some overripe tomatoes to use. I also don't keep V8/vegetable juice on-hand (basically cold spaghetti sauce...yeachhh) so I omitted this, as well as the pepper and onions. I added some powdered egg white as I usually do for thickness (in lieu of ice) and extra protein. The savory aspect was interesting as I am accustomed to the sweeter fruit smoothies; I may take it in a different direction with avocado or something else next time. I wouldn't make a point of making this again, but if I'm making a smoothie and have ripe tomatoes to use up I might.
Photo: Randy Mayor; Styling: Lindsey Lower
With ingredients recalling a Bloody Mary, Horseradish-Tomato Smoothies prove to be an eye-opening beverage. Horseradish-Tomato Smoothies were a staff favorite.
Yield: Serves 4 (serving size: 3/4 cup)
More From Cooking Light
Amount per serving
- Calories: 71
- Fat: 1.5g
- Saturated fat: 0.8g
- Sodium: 172mg
- 1 cup plain 2% reduced-fat Greek yogurt
- 1/2 cup crushed ice
- 1/4 cup vegetable juice (such as V8)
- 2 1/2 tablespoons grated fresh horseradish
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 green onions, trimmed
- 2 ripe red globe tomatoes, cored and seeded
- 1 garlic clove, crushed
- Place yogurt in a blender. Add crushed ice, vegetable juice, horseradish, lemon juice, salt, pepper, green onions, tomatoes, and garlic to blender; process until smooth.
Only you will be able to view, print, and edit this note.Add Note