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Tomato-Water Bloody Mary

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Tomato-Water Bloody Mary Christopher Baker

This ultra-refreshing tomato water makes great use of an abundance of tomatoes and works well as a virgin summer cooler, too.

Ingredients

Makes 6 servings

4 pounds tomatoes, chopped
1/2 pound Persian or English hothouse cucumbers, chopped
1 celery stalk, chopped
2 tablespoons prepared white horseradish
kosher salt and freshly ground black pepper
Sugar
2 tablespoons (or more) vodka
Lemon slices
Cucumber spears

  1. Step 1

    Purée 4 pounds chopped tomatoes, 1/2 pound chopped Persian or English hothouse cucumbers, 1 chopped celery stalk, and 2 tablespoons prepared white horseradish in a blender until smooth. Strain through a cheesecloth-lined fine-mesh sieve into a large bowl. Let drain, without stirring, until 3 cups of liquid are collected, about 2 hours; discard solids in strainer. Season to taste with kosher salt, freshly ground black pepper, and sugar.

    Step 2

    Divide tomato water among 6 ice-filled glasses. Top each glass with 2 tablespoons (or more) vodka. Garnish with lemon slices and cucumber spears.

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