I’m several weeks behind in my blog posts because I’ve been traveling and running around busy with other things. But, we are still getting tons of gorgeous tomatoes around here, so I figured I should get this up before they are gone. For a while, I was having crazy bloody mary cravings. I’m not sure why, though I suspect it was due to a particularly fabulous one I had for brunch one morning at Gather. A recent Food and Wine had a recipe for frozen ones, so I thought I’d give it a try.
They recommended yellow tomatoes, but I could only find orange. I also skipped the basil because in my haste to finally quench my Bloody Mary thirst, I forgot it. They were so delicious though. I will say that the leftovers were better the next morning after they had thawed out in the fridge. The texture was thick and icy, but a little easier to drink. My recipe also made way more tomato ice cubes than they said it would, so I just keep them in my freezer along side some vodka with a jalapeno in it, ready to go for my next breakfast emergency.
Frozen Bloody Marys
Recipe by Food and Wine
4 jalapeños, sliced
1 cup vodka
2 pounds yellow (or orange or red) tomatoes, cored and halved
16 Thai basil leaves (optional)
Yellow cherry tomatoes, halved, and basil flowers, for garnish (optional, as my boring glasses below indicate)
In a jar, cover the jalapeños with the vodka. Let stand for 3 hours, then strain.
In a food processor, puree the tomatoes. Pass the puree through a fine sieve into a large measuring cup; you should have 2 cups of juice. Pour it into ice cube trays and freeze until firm, about 3 hours.
In a blender, combine the jalapeño vodka, tomato ice cubes and basil. Blend until smooth and season with salt; if the drink is very thick, add a little water and blend again. Pour into rocks glasses, garnish with cherry tomato halves and basil flowers and serve.
If I had to do one think differently, I would put salt on the rims of the glasses. Otherwise, they were perfect.