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Make this garden-fresh Bloody Mary when summer tomatoes and peppers are at their peak.
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Nutritional Information



Calories 136
Total Fat --
Saturated Fat --
Cholesterol --
Sodium 154mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars --
Protein 1g
Calcium --
tomato-jalapeno bloody mary
Ken Burris
Yields: 4 servings
Total Time: 2 hr 15 min
Prep Time: 15 min

Ingredients
U.S. Metric Conversion chart
3 large ripe tomatoes, cut into wedges
1/4 cup(s) lemon juice
2 jalape?os, stemmed and seeded
2 teaspoon(s) prepared horseradish
1 teaspoon(s) Worcestershire sauce
1 teaspoon(s) sugar
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) freshly ground pepper
6 ounce(s) (3/4 cup) vodka
4 caperberries (see Tips & Techniques) or large green olives for garnish
4 pickled dilly beans for garnish
Directions

Puree tomatoes in a blender with lemon juice, jalape?os, horseradish to taste, Worcestershire, sugar, celery salt, and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.

Carb Servings: 1 vegetable. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (25% dv).
illed.