Best Virgin Mary Recipes

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YELLOW GAZPACHO/VIRGIN BLOODY MARY



Yellow Gazpacho/Virgin Bloody Mary image

Categories     Soup/Stew     Non-Alcoholic     Blender     Onion     Pepper     Tomato     Vegetable     Side     Freeze/Chill     No-Cook     Low Fat     Vegetarian     Low Cal     Summer     Chill     Healthy     Self     Drink     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 17

1 small clove garlic, minced
4 tsp red wine vinegar
1 1/2 tsp sherry vinegar
2 tbsp fresh thyme, chopped
2 tbsp fresh tarragon, chopped
Pinch of cayenne pepper
1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)
1/2 tsp salt
1/8 tsp black pepper
1 cup cucumber, peeled, seeded and diced
1 cup red bell pepper, cored, seeded and diced
2/3 cup chopped red onion
1/2 tsp celery salt
1/2 tsp Worcestershire sauce
3 tbsp fresh lemon juice
1 tbsp coarse salt (optional)
2 tbsp chopped fresh parsley (optional)

Steps:

  • Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

VIRGIN MARY



Virgin Mary image

Provided by Ina Garten

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 9

3 stalks celery, including leaves, plus extra for serving
2 teaspoons prepared horseradish
1 teaspoon chopped shallot
Juice of two limes
Dash Worcestershire sauce
3 dashes Tabasco sauce, or to taste
1 teaspoon celery salt
1 teaspoon kosher salt
1 (36-ounce) bottle tomato juice, preferably Sacramento

Steps:

  • Cut the celery into large dice and place in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, lime juice, Worcestershire sauce, Tabasco, celery salt, and kosher salt, and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.
  • Pour into glasses and serve with the top half of a celery stalk including leaves.

VIRGIN MARY SMOOTHIES



Virgin Mary Smoothies image

Whirl up a virgin version of your favorite cocktail in smoothie form! Garnish with celery stalks, carrot sticks, and/or lime slices.

Provided by Juliana Hale

Categories     Veggie Smoothies

Time 10m

Yield 4

Number Of Ingredients 7

1 (28 ounce) can whole peeled tomatoes
1 stalk celery, sliced
1 medium carrot, sliced
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish, or more to taste
¼ teaspoon hot sauce
1 cup ice cubes

Steps:

  • Blend tomatoes, celery, carrot, Worcestershire sauce, horseradish, and hot sauce in a blender until very smooth. Add ice cubes and blend until smooth.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 10 g, Fat 0.3 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 325.9 mg

VIRGIN MARY



Virgin Mary image

Categories     Non-Alcoholic     Tomato     Brunch     New Year's Day     Horseradish     Shower     Drink     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 drink.

Number Of Ingredients 7

1 cup tomato juice
Drained bottled horseradish to taste
Worcestershire sauce to taste
Tabasco to taste
Celery salt to taste
Freshly ground black pepper to taste
Garnishes: lemon wedge, celery rib and/or cucumber stick

Steps:

  • In a tall glass filled with ice and tomato juice and stir in seasonings. Garnish with lemon wedge and celery rib and/or cucumber stick.

AVOCADO WITH VIRGIN MARY DRESSING



Avocado with Virgin Mary dressing image

After a tasty, healthy snack or a starter for entertaining? This avocado dish contributes two of your five-a-day and takes mere minutes to prepare

Provided by Sara Buenfeld

Categories     Snack, Starter

Time 5m

Number Of Ingredients 6

2 tomatoes , quartered
¼ tsp Worcestershire sauce
¼ tsp or a few shakes chilli sauce (we used sriracha)
good pinch celery salt
1 small ripe avocado , halved and stoned
3 piemento stuffed green olives , halved

Steps:

  • Put the tomatoes in a bowl with the Worcestershire and chilli sauces and the celery salt. Blitz to a purée with a hand blender then spoon into the avocado, top with the olives and eat with a spoon. Best eaten straightaway.

Nutrition Facts : Calories 168 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium

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