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Categories:
tomatoes kosher salt dill pickle juice lemon juice horseradish Worcestershire sauce freshly ground black pepper Bay seasoning Tabasco sauce vodka tomatoes celery Tabasco sauce
Viewed: 73 - Published at: a year agoIngredients
- 4 pounds yellow or Sun Gold tomatoes, quartered, halved if small
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 cup dill pickle juice
- 1/4 cup fresh lemon juice
- 1 tablespoon finely grated fresh horseradish or prepared horseradish
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Old Bay seasoning
- 3 dashes Tabasco sauce
- 8 ounces vodka
- 1 pint Sun Gold tomatoes
- 8 small celery stalks with leaves
- Tabasco sauce (for serving)
Method
- Puree yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.
- Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you'll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, Old Bay, and Tabasco; stir to combine. Chill until ready to serve.
- Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.
