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Bloody Mary with Homemade Vegetable Juice

Bloody Mary with Homemade Vegetable Juice
Prep Time
15 min
Cook Time
25 min
Yields
4 servings

Make your bloody Mary extra fresh by blending your own vegetable juice from ingredients like carrots, celery, tomatoes, beets and spinach.

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ingredients

4
very ripe beefsteak tomatoes, cored and diced
1
cup diced carrots
1
cup diced celery, plus stalks for garnish
½
cup diced beets
2
Tbsp Worcestershire sauce
1
tsp kosher salt
¼
tsp cracked black pepper
8
leaves flat-leaf spinach
3
leaves kale
1
small bunch watercress
2
Tbsp chopped flat-leaf parsley
1
pinch chile de arbol powder
1
- 1 ½ cups vodka, cold
1
tsp celery salt, plus for garnish
3
Tbsp prepared horseradish
Hot sauce
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directions

Step 1

Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.

Step 2

Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.

Step 3

Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.

Step 4

To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.

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