Blondie Marys

Amy Giaquintas' spicy, tangy Bloody Mary is surprising and fun because she substitutes yellow ("blondie") tomatoes for the usual red. It also tastes better than the classic cocktail because she prepares her own tomato juice using gorgeous, juicy tomatoes.

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  • Servings: 12


  • 4 1/2 pounds yellow tomatoes, cut into chunks
  • 1 cup vodka
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco
  • Kosher salt and freshly ground pepper
  • Ice
  • 12 celery sticks

How to make this recipe

  1. Working in batches, puree the tomatoes in a blender or food processor until smooth. Strain the tomato puree through a fine sieve set over a bowl. Add the vodka, lemon juice, horseradish, Worcestershire sauce and Tabasco to the strained puree and season with salt and pepper. Pour the mixture into a pitcher and refrigerate until chilled, about 2 hours. Serve over ice, garnished with celery sticks.

Make Ahead

The tomato mixture can be refrigerated overnight. Stir before serving.


One Serving 90 Calories, 1 gm Total Fat, 0 gm Saturated Fat, 11 gm Carbohydrates, 2.5 gm Fiber.

Contributed By Published August 2006

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