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Oprah.com
 Frozen-Cherry-Tomato Bloody Marys
Created by Rori Trovato
From Great Food in the September 2007 issue of
O, The Oprah Magazine
Serves 6


Frozen-Cherry-Tomato Bloody Marys An ice-cold Bloody Mary is always satisfying—until the ice melts and dilutes the drink. To solve that problem, freeze cherry tomatoes and use them in place of ice cubes.

INGREDIENTS

  • 3 pints cherry tomatoes
  • 2 1/2 cups tomato juice
  • 3 Tbsp. prepared horseradish
  • 3 Tbsp. Worcestershire sauce
  • 1 tsp. celery seed
  • 2 Tbsp. fresh lime juice (about 1 lime)
  • 2 Tbsp. pickled jalapeņos
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 to 1 1/2 cups chilled vodka (optional)

For garnish (all optional):
  • 6 lime wedges
  • 6 baby carrots, peeled, trimmed and quartered lengthwise
  • 6 radishes, trimmed
  • 6 cherry tomatoes
  • 6 celery stalks
  • 6 asparagus stalks, blanched for 2 minutes
  • 6 jumbo shrimp, boiled and peeled and/or 2 Tbsp. capers

Stem cherry tomatoes. Rinse in cold water, dry with paper towels and freeze at least 3 hours or up to 4 days.

In a large bowl, combine 2 pints frozen tomatoes with everything but the vodka and garnishes. In a blender, pulse in batches until just chunky.

Divide remaining frozen tomatoes among 6 chilled glass tumblers. Add 2 to 3 Tbsp. vodka (or more, depending on desired strength) and top off with 1 cup Bloody Mary mixture. Serve with any combination of the assorted garnishes.
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