Fresh Tomato Bloody Marys

The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.

Slideshow: More Classic Cocktails

  • Total Time:
  • Servings: Makes 4 drinks


  • 2 small celery ribs, minced
  • 2 tablespoons minced onion
  • 1 medium green heirloom tomato, such as a Green Zebra, minced
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Salt
bloody mary
  • 1 1/2 pounds chilled red tomatoes, coarsely chopped
  • 1/2 cup chilled vodka
  • 1 cup ice cubes
  • 1 teaspoon tomato paste
  • 1/2 small red chile, seeded and coarsely chopped
  • 1/2 teaspoon celery salt
  • 4 medium celery ribs and 4 thin green chiles (optional), for serving

How to make this recipe

  1. Make the Bloody Mary

    In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.

  2. Make the Bloody Mary

    In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses. Spoon the garnish on top, add a celery rib and chile to each glass and serve.

Contributed By Photo © John Kernick Published August 2009

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