Fresh Tomato Bloody Mary

Fresh Tomato Bloody Mary

Fresh Tomato Bloody Mary

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  • Each serving
  • 45cal
  • 0g fat (0g sat)
  • 0mg chol
  • 330mg sodium
  • 10g carb
  • 3g fiber
  • 6g sugars
  • 2g protein


  • 2 pounds fresh tomatoes, chopped
  • 1 clove garlic
  • Salt and pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons dill pickle juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • Prepared horseradish or hot sauce, to taste
  • Vodka, gin or beer, to taste (optional)
  • Sliced dill pickles, lemon wedges and celery ribs, for garnish


Add tomatoes, garlic and a pinch of salt to a food processor; puree until smooth. Strain puree through a food mill or fine strainer, discarding solids. Mix in lemon juice, pickle juice, Worcestershire, celery salt and horseradish or hot sauce; season to taste with salt and pepper. Chill at least 2 hours.

To serve, pour tomato mixture over ice and add desired amount of vodka, gin or beer. Garnish with pickles, lemon wedges and celery ribs.

Special notes:

For a beer-based bloody mary, use your favorite IPA or lager. Use your favorite heirloom tomatoes when in season.

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