Fresh Tomato Bloody Mary (Claire Robinson) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Ingredients:
6 large, ripe tomatoes, peeled, seeded and diced (juices reserved) |
6 tablespoons freshly squeezed lime juice, plus wedges |
2 tablespoons worcestershire sauce |
2 teaspoons extra-spicy horseradish |
2 teaspoons kosher salt, plus sea salt, for serving |
2 teaspoons freshly ground black pepper, plus more for serving |
vodka |
Directions:
1. In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.
2. On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture.
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