Tomato Water

Use this to make the Tomato Water Bloody Mary.Plus: Ultimate Cocktail Guide

16 ounces


  • 4 large beefsteak tomatoes, cut into chunks

  • 1/2 serrano chile

  • 1/8 red onion

  • One 2-inch stalk of lemongrass, coarsely chopped

  • Large pinch of salt

  • 2 ounces fresh orange juice


  1. In a food processor, combine the tomatoes, chile, onion, lemongrass and salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add the orange juice to the mixture and refrigerate for up to 1 day.

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