Best Fresh Yellow Tomato Bloody Mary Recipes

Heirloom Tomato Bloody Mary image

Provided by Food Network

Time 10m

Yield 1 cocktail

Number Of Ingredients 9

2 large red heirloom tomatoes, coarsely chopped (see Cook's Note)
2 large yellow heirloom tomatoes, coarsely chopped
2 ounces vodka
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon freshly grated horseradish
1 teaspoon hot sauce
Sea salt and freshly ground black pepper
Heirloom baby tomatoes, for garnish

Steps:

Puree the red and yellow tomatoes in a blender until smooth, about 1 minute. Strain the puree through a fine-mesh strainer into a bowl and discard the solids. Stir in the vodka, lime and lemon juices and horseradish. Add the hot sauce and season with salt and pepper.
Fill a tall glass halfway with ice. Thread some baby tomatoes on a wooden skewer. Pour the tomato mixture over the ice, garnish with the skewered tomatoes and serve.

Fresh Tomato Bloody Mary image

Provided by Claire Robinson

Time 5m

Yield approximately 6 cups

Number Of Ingredients 7

6 large, ripe tomatoes, peeled, seeded and diced (juices reserved)
6 tablespoons freshly squeezed lime juice, plus wedges
2 tablespoons Worcestershire sauce
2 teaspoons extra-spicy horseradish
2 teaspoons kosher salt, plus sea salt, for serving
2 teaspoons freshly ground black pepper, plus more for serving
Vodka

Steps:

In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.
On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture.

Fresh Tomato Bloody Marys image

Provided by Maggie Ruggiero

Yield Makes 16 drinks

Number Of Ingredients 10

6 pounds ripe tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch)
2 tablespoons fine sea salt, divided
2 1/2 to 3 tablespoons bottled horseradish
2 1/2 to 3 teaspoons Tabasco
2 1/2 to 3 teaspoons fresh lemon juice
Lemon wedges for rims of glasses
16 ounces (2 cups) ice-cold vodka
Garnish: large caper berries or green olives

Steps:

Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.