A spin on the traditional Bloody Mary, made with green tomatoes and other veggies.
Category: Drinks
Ingredients
5 medium green tomatoes
2 Tbsp olive oil
1 medium cucumber, chopped
½ green bell pepper, chopped
½ jalapeno pepper, chopped (remove ribs and seeds for lower heat)
⅓ cup fresh parsley
⅓ cup fresh cilantro
1 cup water
Juice of 1 lime
Salt & pepper to taste
1¼ cups vodka
Olives and extra cilantro for garnish
Instructions
Preheat oven to 300 F. Line a rimmed baking sheet with parchment or foil.
Halve tomatoes, then quarter the halves. Place on baking sheet in a single layer and drizzle with olive oil. Roast for 1 hour and 15 minutes, until tomatoes are tender. Let cool at room temperature for 20 minutes, then remove tomatoes and juice from the baking sheet to a container and refrigerate for at least an hour.
When tomatoes are cool, place them in a blender or the bowl of a food processor. Add cucumber, bell pepper, jalapeno, parsley, cilantro, water, lime, salt, and pepper. Process until well-incorporated.
Strain mixture into a jar or other container and discard pulp (see Notes).
Pour into glasses over ice and add vodka (I recommend 1.5-2 oz vodka to 4-5 oz mix, depending on how strong you and your guests like it). Stir and garnish with olives and cilantro and serve.
Notes
I usually stir 2-3 Tbsp of the pulp back into the strained mixture because I like the texture. If you really like a thick Bloody Mary, there's no need to strain it at all - just add more water. This makes about 5½ cups if you don't strain it and about 3¾ if you do.
Recipe by Baked In at https://www.baked-in.com/2014/09/28/sunday-funday-the-green-tomato-bloody-mary/