Bloody Mary with Homemade Vegetable Juice

  • prep time15 min
  • total time 40 min
  • serves 4

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

7 Ratings
Directions for: Bloody Mary with Homemade Vegetable Juice


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


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.

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.

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.

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.

See more: Beverage, Brunch, Herbs, Party Favourites, Tomatoes, Vegetables


More Recipes You'll Love