Autumn might be around the corner, but there’s still a plethora of late summer produce. My mom gave me a ton of cherry tomatoes and sweet peppers from her garden but there was no way I could eat all of them. I roasted a bunch of them, then tossed them into the blender with some vodka, fresh garden herbs and other items from the pantry for a delicious Garden Bloody Mary.
This bloody mary is more tart than most, but so refreshing and full of flavor. Because of the yellow and orange hues in the tomatoes, the color winds up a bit on the russet side. The blender does everything for you here, so it’s pretty impossible to mess up!
Pay close attention to your garnish! Bloody mary garnishes give you an opportunity to be creative. You can utilize stuff you already have in your pantry. (Seriously — I didn’t buy a single thing special to make this cocktail!) Pickles, olives, okra, carrots, tomatoes, peppers, bacon, lemon, lime and herbs — pick your poison and dress this puppy up however you please!
I’m headed to Raleigh this weekend to teach a workshop and see some friends. I’m gearing up for a ridiculously busy second half of September, so it will be nice to recharge a bit!
Click below to see the Garden Bloody Mary recipe!
This Garden Bloody Mary blends fresh garden treasures. It's more tart than most, but so refreshing and full of flavor.
15 minPrep Time
15 minCook Time
30 minTotal Time
- Roast the tomatoes. Line a baking sheet with aluminum foil. Place tomatoes on top in one layer. Drizzle with olive oil and salt. Place in the top rack of the oven. Set the oven to medium broil for 10-15 minutes, or until fragrant and browning. Remove from oven and let cool.
- Make the bloody mary. Add the remaining bloody mary ingredients and blend. If too thick, add more water. The consistency should be runny, not soupy.
- Assemble the garnish. Pierce a skewer or though some of the ingredients for decoration and eating. Utilize any tall pieces, such as carrot or bacon, as a stirrer.
- Serve. Pour mixture into glasses filled with ice.