Bloody Mary with Homemade Vegetable Juice2017-05-25
- Yield : 4 servings
- Cook Time : 30m
- Ready In : 55m
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- 4 very ripe beefsteak tomatoes, cored and diced
- 1 cup diced carrots
- 1 cup diced celery, plus stalks for garnish
- 1/2 cup diced beets
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 8 leaves flat-leaf spinach
- 3 leaves kale
- 1 small bunch watercress
- 2 tablespoons chopped flat-leaf parsley
- Pinch chile de arbol powder
- 1 to 1 1/2 cups vodka, cold
- 1 teaspoon celery salt, plus for garnish
- 2 to 3 tablespoons prepared horseradish
- Hot sauce
Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.
Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.
To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.