Bloody Mary with Homemade Vegetable Juice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 236
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 693
- Total: 2 hr 55 min (includes cooling and chilling time)
- Active: 30 min
Ingredients
4 very ripe beefsteak tomatoes, cored and diced
1 cup diced carrots
1 cup diced celery, plus stalks for garnish
1/2 cup diced beets
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
8 leaves flat-leaf spinach
3 leaves kale
1 small bunch watercress
2 tablespoons chopped flat-leaf parsley
Pinch chile de arbol powder
1 to 1 1/2 cups vodka, cold
1 teaspoon celery salt, plus for garnish
2 to 3 tablespoons prepared horseradish
Hot sauce
Directions
- Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.
- Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
- Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.
- To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.