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Make this zesty garden-fresh drink when summer tomatoes and peppers are at their peak.

Source: EatingWell Magazine, July/August 2009


Recipe Summary test

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Puree tomatoes in a blender with lemon juice, jalapenos, horseradish to taste, Worcestershire, sugar, celery salt and pepper, scraping down the sides as necessary. 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.



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 Facts

1 virgin bloody mary
37 calories; protein 1.4g; carbohydrates 8.6g; dietary fiber 2g; sugars 5.6g; fat 0.4g; saturated fat 0.1g; vitamin a iu 1216.2IU; vitamin c 33.7mg; folate 27mcg; calcium 19.6mg; iron 0.5mg; magnesium 18.3mg; potassium 377.9mg; sodium 156.6mg; thiamin 0.1mg; added sugar 1g.

1 vegetable