Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

This is a hybrid of several bloody mary recipes that I love to serve at summer brunch. It's like the farmers-market-in-a-glass with ripe and juicy tomatoes, fragrant herbs, and a little heat. The yellow offers a sunny and unexpected twist!  Serve in an interesting glass like a coup or goblet with a fun garnish for more intrigue and use whatever herbs you have on hand.  The photo is from 101 Cookbooks and is the look I always try to replicate. Cheers!

Makes 4 Marys


3 medium yellow heirloom tomatoes, roughly chopped
1 stalk of celery, chopped
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar 
teaspoons of finely minced herbs (oregano, basil, dill, mint -- a mix of flavors is wonderful!)
1/2 of a serrano pepper, finely minced (less if you don't like spice)
1 teaspoon of shallots, finely minced
ounces vodka or gin
4 tsp. salt
garnish ideas: sungold cherry tomato, celery stick with leaves, tiny feta cubes, olives, cucumber slices, pickled peppers, cornichon, cheese stuffed olive, etc!

1. Blend yellow tomatoes and chopped celery in a blender until smooth, about 1 minute. Strain through a medium-mesh sieve into a large pitcher, pressing on solids to extract as much juice as possible. Whisk in lemon juice, vinegar, herbs, serrano pepper, shallots and 3 tsp. salt. Taste and season with more salt if needed. Cover and chill at least 1 hour. 

2. To make each cocktail, rub the rim of a 12-oz. glass with a lemon wedge, then dip into salt (flavored salt if you'd like!). Fill glass with a few ice cubes and pour in 1½ oz. of vodka or gin. Top with 4-5 oz. of your yellow Bloody Mary mix.  Garnish and serve!


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