Tomato-Jalapeno Bloody Mary

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From: EatingWell Magazine July/August 2009

Make this garden-fresh Bloody Mary when summer tomatoes and peppers are at their peak.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 large ripe tomatoes, cut into wedges
  • 1/4 cup lemon juice
  • 2 jalapeños, stemmed and seeded
  • 2-3 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon freshly ground pepper
  • 6 ounces (3/4 cup) vodka
  • 4 caperberries, (see Shopping Tip) or large green olives for garnish
  • 4 pickled dilly beans, for garnish

Preparation

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  1. Puree tomatoes in a blender with lemon juice, jalapenos, horseradish to taste, Worcestershire, sugar, celery salt and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.
  • Shopping Tip: Capers are dried and pickled small flower buds from a shrub native to the Mediterranean. Caperberries are the more mature fruit produced by the shrub. They are about the size of an olive, starchier than the smaller caper and usually sold with the stem still attached. They typically used as a drink garnish, but can also be served as an appetizer—like olives. Look for them in well-stocked supermarkets near olives and pickles or find them online at tienda.com.

Nutrition information

  • Serving size: 1 cocktail
  • Per serving: 135 calories; 0 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 1 g protein; 27 mcg folate; 0 mg cholesterol; 6 g sugars; 1 g added sugars; 1216 IU vitamin A; 34 mg vitamin C; 20 mg calcium; 1 mg iron; 157 mg sodium; 378 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable

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