I love Bloody Mary’s… they’re spicy, tomatoey, and most of the time you get a mini appetizer added on top, which is definitely a bonus. I order one any time I am out to brunch, as many Brooklynites do, but I had never had one made with the colorful heirloom tomatoes we see all summer. So when I got a huge yellow tomato in my CSA this week, I figured I would give it a shot and see what happens! I added brine from some McClures spicy pickles which gave it a little kick, and topped it with a few other summery items I had on hand like basil, cherry tomatoes, green beans… and a caper berry (which comes in a jar and is one of my favorite toppings!) I am happy to report that Bloody Mary’s are delicious in all colors…

Ingredients: (serves 2)
2-3 medium yellow heirloom tomatoes, cored and quartered
1-2 tablespoon of brine from McClure’s Spicy Pickles (depending on how spicy you want it)
1/2 teaspoon minced jalapeño peppers
1 tablespoon horseradish
1/4 teaspoon celery salt
2-3 ounces vodka (I always use Tito’s!)
Toppings: I used basil, blanched green beans, caper berries, and cracked black pepper

In a blender (or with a hand blender) puree the tomatoes and jalapeño together. I like mine a little thick but not too thick, so I strained half of it and kept the other half as is. Pour into a shaker with the spicy pickle brine, horseradish, celery salt, and vodka. Shake well. Divide into cups with ice, and top with any garnishes you desire!