Spoon-Fed Bloody Mary with Grilled Lemon Skewers

TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
YIELD: 8 servings
LEVEL: Easy

ingredients

TO SERVE:
  • 8 lemon wedges
  • 4 celery stalks, cut in 1/2
    • FOR THE BLOODY MARY:
      • 4 pounds ripe tomatoes, cored and cut into 3/4-inch pieces, chilled
      • 1 to 2 jalapeno chiles, cut into 1/2-inch pieces
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon hot sauce
      • 1 cup celery, preferably inner stalks, diced small
      • 1 cup fennel, diced small (can use cucumber instead)
      • 1 cup ripe tomato, diced small
      • 1 teaspoon salt
      • Ground black pepper
      • 1 bottle vodka or gin, preferably kept in the freezer
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      8 large toothpicks or small skewers
      On a prepared grill or grill pan, grill the lemon wedges until lightly browned. Skewer the lemons onto toothpicks or skewers and set aside.

      In a blender or food processor, puree together the tomatoes, jalapenos, Worcestershire sauce and hot sauce. Season to taste with salt and pepper. You should have about 3 1/2 cups.

      Pour the tomato mixture into a large pitcher and chill in the refrigerator until ready to serve.

      Season the celery and fennel or cucumber and tomato with salt and and pepper, to taste, and toss to combine. Place a bit of the veggie mixture into each of 8 martini glasses.

      Pour 1-ounce of chilled vodka over the vegetable mixture. Top with the spiced tomato mixture and garnish with a grilled lemon wedge and half of a celery stalk. Serve with a teaspoon.

      Cook's Notes: If you don't have a juicer or you're short of time, you can ask your natural-foods grocer to juice up this combo for you. It will also save you clean-up time.

      Entertaining Notes: You can juice the ingredients 1 day in advance of serving. Cover tightly and refrigerate until serving.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.