Spoon-Fed Bloody Mary with Grilled Lemon Skewers

Total Time:
40 min
30 min
10 min

8 servings

  • 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
To serve:
  • 8 large toothpicks or small skewers

For the Bloody Mary:
  • 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.

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