Tomato-Jalapeño Bloody Mary

July/August 2009

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

Tomato-Jalapeño Bloody Mary

Makes: 4 servings

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  • 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


  1. 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


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

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

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable

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Recipe Categories

Type of Dish
Beverages, alcoholic
Health & Diet Considerations
Low carbohydrate
Gluten free
Ease of Preparation
July/August 2009
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