FRESH YELLOW-TOMATO BLOODY MARY
Freshly picked yellow tomatoes lend a lighter taste and an unexpected shot of color to traditional Bloody Marys. If you like, pair the drink with a regular red version to highlight the distinction. To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Puree yellow tomatoes in a blender. Press through a fine sieve into a small bowl; discard solids.
- Stir together tomato puree, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight. To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.
BLOODY MARIA GAZPACHO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
- In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
- Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.
YELLOW GAZPACHO/VIRGIN BLOODY MARY
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
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.
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