Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

We are entering what I consider peak bloody mary season. I love making them just as summer winds down, using heirloom tomatoes (after the initial thrill of tomato season wears off). Here you have a vibrant, bold, bloody mary made with fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper. It's the bloody mary I want to drink, and I suspect you’ll love it too!
Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

5 from 2 votes

We've been making these with the Daphnis and Chloe Greek Oregano - incredibly bright & fragrant. But if you have good dried herbs already on hand, by all means, use those.

  • 2-3 medium yellow heirloom tomatoes, quartered
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon champagne vinegar
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon finely minced serrano
  • 1/2 teaspoon finely minced shallots
  • 2-3 ounces vodka
  • garnish ideas: tiny feta cubes, olives, cucumber slices (optional)
  1. Core the tomatoes, place in a bowl, and puree with a hand blender, you'll need 1 cup. Combine the tomatoes with the rest of the ingredients in a cocktail shaker or mason jar. 

  2. Prepare four glasses with ice, and pour the mixture into the prepared glasses. Thread garnishes on short skewer or stem, if using, and serve immediately.

Prep Time
5 mins
Total Time
5 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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