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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
 Colavita Country-Style Pitted Olives
 Cherry tomatoes
 Cucumber slices

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.


Taste and adjust your seasonings as desired.


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


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


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


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

Nutrition Facts

Servings 4