Smoked Tomato Bloody Mary

Name: Smoked Tomato Bloody Mary
Cuisine: American
Ingredients: 1½ to 1¾ pounds red-ripe tomatoes; 5 ounces vodka; 2 tablespoons freshly squeezed lime juice; 2 teaspoons Worcestershire sauce, or to taste; 1 teaspoon Tabasco sauce, or to taste; 1 teaspoon grated horseradish, or to taste; ¼ teaspoon freshly ground black pepper; 1 lime wedge; 1 tablespoon Smoky Salt or kosher salt; 1 tablespoon Smoky Salt or kosher salt; 1 teaspoon celery salt, plus more for serving; Whole pickled okra such as Okra Pickles, cherry tomatoes (yellow and red are nice together), pimiento-stuffed olives, leafy celery sticks, and/or additional lime wedges; Whole pickled okra such as Okra Pickles, cherry tomatoes (yellow and red are nice together), pimiento-stuffed olives, leafy celery sticks, and/or additional lime wedges; Whole pickled okra such as Okra Pickles, cherry tomatoes (yellow and red are nice together), pimiento-stuffed olives, leafy celery sticks, and/or additional lime wedges; Whole pickled okra such as Okra Pickles, cherry tomatoes (yellow and red are nice together), pimiento-stuffed olives, leafy celery sticks, and/or additional lime wedges; Whole pickled okra such as Okra Pickles, cherry tomatoes (yellow and red are nice together), pimiento-stuffed olives, leafy celery sticks, and/or additional lime wedges; Whole pickled okra such as Okra Pickles, cherry tomatoes (yellow and red are nice together), pimiento-stuffed olives, leafy celery sticks, and/or additional lime wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

When you want to wow your friends at brunch, smoke the season’s best tomatoes for the juice to make the drinks. They may start calling you mixologist as well as pitmaster.

Ingredients

1½ to 1¾ pounds red-ripe tomatoes
5 ounces vodka
2 t

Americas
United States
Drinks
Fish course
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Place the tomatoes in a shallow smoke-proof dish or heavy-duty foil tray with edges turned up tightly. Transfer the tomatoes to the smoker and cook until the tomatoes are warmed through and skins have split, 20 to 30 minutes. Carefully remove the tomatoes from the smoker to avoid los