Tomato-JalapeÃ±o Bloody Mary

From EatingWell: July/August 2009 — Subscribe Now!

Make this garden-fresh Bloody Mary when summer tomatoes and peppers are at their peak.

4 servings

Active Time: 15 minutes

Total Time: 2 1/4 hours (includes 2 hours chilling time)

Nutrition Profile

Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

3 large ripe tomatoes, cut into wedges
1/4 cup lemon juice
2 jalapeños, stemmed and seeded
2-3 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon celery salt
1/2 teaspoon freshly ground pepper
6 ounces (3/4 cup) vodka
4 caperberries, (see Shopping Tip) or large green olives for garnish
4 pickled dilly beans, for garnish

Preparation

Puree tomatoes in a blender with lemon juice, jalapeños, horseradish to taste, Worcestershire, sugar, celery salt and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.

Tips & Notes

Shopping Tip: Capers are dried and pickled small flower buds from a shrub native to the Mediterranean. Caperberries are the more mature fruit produced by the shrub. They are about the size of an olive, starchier than the smaller caper and usually sold with the stem still attached. They typically used as a drink garnish, but can also be served as an appetizer—like olives. Look for them in well-stocked supermarkets near olives and pickles or find them online at tienda.com.

Nutrition

Per serving: 136 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 2 g fiber; 154 mg sodium; 375 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (25% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable