Yellow Tomato Bloody Mary
The bloody mary I want to drink - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper.
We are entering what I consider peak bloody mary season. I love making them just as summer winds down, using heirloom tomatoes (after the initial thrill of tomato season wears off). Here you have a vibrant, bold, bloody mary made with fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper. It's the bloody mary I want to drink, and I suspect you’ll love it too!
The Bloody Mary
A Bloody Mary is traditionally a cocktail containing vodka, tomato juice, and a combination of spices and flavorings. Herbs, horseradish, celery, lemon or lime juice, garlic, hot sauces - they’re all at home here.
It's a deservedly beloved brunch beverage, hangover bounce-back, and breakfast blender endeavor. That said, there are tricks to getting it right. A good Bloody Mary is all about balance, and i’ll outline a few things to think about as you dive in.
Choosing Ingredients
This version is all about fresh ingredients. If you don't have fresh, ripe yellow tomatoes on hand, by all means, use red ones. The main thing is making sure they're juicy, flavorful and at their peak. Your herbs should be fragrant, and absolutely bump up the amount of serrano chile here if you like a bit more heat. 
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Yellow Tomato Bloody Mary
If you don't have fresh, ripe yellow tomatoes on hand, by all means, use red ones. The main thing is making sure they're juicy, flavorful and at their peak. We've been making these with the Daphnis and Chloe Greek Oregano - incredibly bright & fragrant. But if you have good dried herbs already on hand, by all means, use those.
- 2-3 medium yellow heirloom tomatoes, quartered
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon champagne vinegar
- 1/4 teaspoon celery salt
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon finely minced serrano
- 1/2 teaspoon finely minced shallots
- 2-3 ounces vodka
- garnish ideas: tiny feta cubes, olives, cucumber slices (optional)
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Core the tomatoes, place in a bowl, and puree with a hand blender, you'll need 1 cup. Combine the tomatoes with the rest of the ingredients in a cocktail shaker or mason jar.
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Prepare four glasses with ice, and pour the mixture into the prepared glasses. Thread garnishes on short skewer or stem, if using, and serve immediately.
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Comments
Very very cool post. I would love to try this.. but where does one buy yellow tomatoes. I don’t have a garden to grow them. I am going on the prowl for them now!
x
Hi Trisha – you can substitute red if you need to! Just make sure they’re flavorful and ripe.
I love bloody marys, and this is quite possibly the most beautiful one I’ve seen! Wow!
Wow. What a great (and grown up) alternative to more gazpacho!
I made these on Sunday. Delicious! I had a lot of leftover tomato yumminess that I hadn’t mixed with vodka so I used it as the base for a yellow tomato Gazpacho which was also delicious. I highly recommend doing this. Yes, Gazpacho is a fresh, healthy treat, but it’s fun to think “I’m eating leftover cocktail…”
Love this idea!
My yellow tomatoes are running rampant . Used cucumber vodka, yum! Thank you! You prove that healthly can be fun.
Hi Heidi, I’ve just started following your blog recently (about 2 months ago). I’m a massive cocktail fan, just tried this little recipe and I must say this is the best Bloody Mary recipe I’ve come across.
YUM! I can only imagine how amazing those flavor combinations are together!
Does it still count as a bloody mary if it’s not red? haha looks pretty tasty either way!
What a lovely cocktail!
This bloody mary sounds just amazing! Why have I never thought to use my fresh garden tomatoes this way? Probably because I’m already eating them as fast as I can. 🙂
My CSA members are always teasing me for including cocktail recipes in their weekly newsletter. I don’t care how much ribbing I get… this looks perfect!
Thanks so much 🙂
I always hated Bloody Mary’s with V8 or bottled tomato juice; HOWEVER, this one is clean and very, very yummy. I placed a spring of fresh lovage from my garden as a garnish. Thank you again for all your blogs, photos, recipes, etc. Phyllis
Bloody Marys are my favorite, love this twist on them!
Looks amazing Heidi!!
Damn…just got in the office and now I’m gonna think about booze all day long. This looks incredible!
I love the bright pink pick on the garnish, what is it or where did it come from?
HS: It’s a little sprig of red baby spinach.
What a beautiful and seasonal twist on this classic cocktail! Love this idea.
Is there anything better than a cocktail made with fresh juice? I think not. Just gorgeous, as usual.
I NEED to try this before the end of summer. Loooove!
Heidi, I have been enjoying your recipes on the blog for a few years now and love the new ideas you give me. I just ordered your cookbook from Anthropologie and can’t wait till i receive it. Thank you for the inspiration to eat healthier and be more creative. I often forward your fabulous ideas to a few fun friends and we call each other when we make things from your blog! All the best.
I absolutely am trying this recipe in substitution to my red snapper recipe–gin replacing the vodka. Oh, snap!
My trick for the BEST bloody marys ever, is to use GIN instead of vodka.
mmmm, pretty pretty pretty
Oh I love a good Bloody Mary. I can only imagine how tasty this one is.
This looks like the bloody mary I want to drink too!
I love bloody Mary’s, so much. This is the most beautiful one I’ve ever seen! Sounds like you more than deserve it after all your hard work!
This looks incredible!
Oh yumm!! This sounds incredible.
Can’t wait to try these!
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