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Yellow Tomato Bloody Mary

Yields4 ServingsPrep Time45 mins

You've tried countless types of a Bloody Mary made with red tomato, but one sip of slightly sweet, just enough tart yellow version and you won't turn back!

Yellow Tomato Bloody Mary

For the Drink
 4 large, ripe yellow tomatoes, stems removed
 6 oz vodka
 3 tsp Worcestershire sauce
 3 tbsp freshly grated horseradish
 3-4 dashes hot pepper sauce, such as Tabasco (we used the green one)
 1/2 tsp sea salt, or smoked sea salt
 1/4 tsp freshly ground black pepper
 Juice from 1 lime
 3 tbsp fresh cilantro
For the Toppings
 Celery stalks
 Lime wedges
 Cilantro
 Colavita Country-Style Pitted Olives
 Cherry tomatoes
 Cucumber slices
1

Cut the tomatoes into large chunks. Add to your blender along with chopped cilantro, horseradish, Worcestershire sauce, lime juice, hot sauce, salt, and pepper. Process until smooth.

2

Taste and adjust your seasonings as desired.

3

You can strain the mixture if you like for less tomato pulp.

4

Chill in the refrigerator for about 30 minutes before serving. Leftover Bloody Mary Mix can be kept in the fridge for about 2 days.

5

To serve, add 1-1/2 oz vodka to your glass and top with the bloody mary mix.

6

Garnish with any of the above toppings to your liking, and enjoy!

Nutrition Facts

Servings 4