Cherry-tomatoes

in Bloody Marys

Frozen Cherry-tomatoes

Frozen Cherry Tomato Bloody Marys

No Mardi Gras party would be complete without Bloody Marys.

This ice-cold cocktail is always a winner, until the ice melts and dilutes the drink that is.

We've solved the problem by freezing cherry tomatoes and using them instead of ice cubes.

The drink stays chilled, and the tomatoes intensify the zesty flavor.

Brilliant!

Serving: 4 to 6

Ingredients:

3 pints cherry-tomatoes

2 cups tomato juice

3 Tbs. prepared horseradish

3 Tbs. Worcestershire sauce

1 tsp. celery seed

2 Tbs. fresh lime juice (1 large lime)

2 tsp. pickled jalapenos

1/2 tsp. cracked black pepper

1 cup chilled vodka (optional)

Garnish Options;

6 baby carrots, cleaned and trimmed

6 radishes, trimmed, with leafy parts intact

6 cherry tomatoes

6 celery stalks

6 asparagus stalks, blanched for 2 minutes

6 jumbo shrimp, boiled and peeled

6 lime wedges

Directions:

Stem the cherry tomatoes, rinse in cold water and return to the plastic container or net sack they came in (if purchased from a market).

Freeze for at least 3 hours and up to 4 days.

In a large container, combine 2 pints of the frozen tomatoes with the tomato juice, horseradish, Worcestershire sauce, celery seed, lime juice, jalapenos, salt and pepper.

In several batches, pulse in a blender, just until chunky.

Divide the remaining frozen tomatoes among glass tumblers, add 2 to 3 tablespoons of vodka to each, if desired, and fill each with 1 cup of the Bloody Mary mixture; garnish with any of the assorted garnishes.

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