Green Tomato Bloody Mary? Here’s the Recipe From Chef Jody Williams

July 9, 2015 2:37 pm Last Updated: September 4, 2015 5:08 am

Green Tomato Bloody Marys
(Makes 4 drinks)

4 large green tomatoes, stemmed
1 celery stalk, plus additional stalks (preferably from the inside of the celery), for serving
2 scallions, root ends and dark green tops trimmed off and discarded
1 small, unpeeled Persian cucumber, ends trimmed off and discarded
2 large fresh basil leaves
1 tablespoon Pickled Horseradish (page 263) or prepared horseradish (or substitute one-quarter of a fresh, seeded jalapeño)
2 teaspoons coarse salt
Juice of 1 lemon
½ teaspoon freshly ground white pepper
8 ounces (1 cup) vodka
Lemon or lime wedges, for serving
Mint leaves, for serving

Roughly dice the tomatoes, celery, scallions, and cucumber and place in a blender or food processor along with the basil, horseradish, salt, lemon juice, and white pepper. Process until completely smooth. If you’d like a particularly refined drink, you can pass this mixture through a sieve, but this is by no means necessary.
To serve, fill 4 glasses generously with ice and evenly divide the green tomato mixture among the glasses. Add 2 ounces vodka to each glass and either stir or roll the contents together.
Garnish each drink with a lemon or lime wedge, a tender stalk of celery, and some mint leaves.

Excerpted from the book “Buvette” by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.