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Bloody Mary Tomato Mousse

Bloody Mary Tomato Mousse 6.000

Mette Randem for The Washington Post

Aug 13, 2008

Using the same techniques required for Tomato Mousse With Basil Oil (see related recipe link), you can make a drink that is a multicolored, tri-layered version of the famous tall cocktail this is named for.

Consult the manufacturer's directions for your blender to make sure that running it for 5 minutes at a time is okay. If the blender seems to be overheating, puree in 1-minute increments.

For best results, allow 1 hour between making and adding each layer, giving each kind of pureed tomato mixture enough time to set.


Servings: 6
Ingredients
  • 3 small yellow tomatoes, cored and cut into quarters
  • 1 teaspoon finely grated lemon zest
  • Freshly squeezed lemon juice
  • 5 medium red tomatoes, cored and cut into quarters
  • 1 teaspoon Worcestershire sauce
  • Dash hot pepper sauce, such as Tabasco
  • 5 to 6 tablespoons vodka, plus more to taste (preferably from the freezer)
  • 3 small green tomatoes, cored and cut into quarters
  • 2 ribs celery, washed, trimmed and cut into chunks
  • Fleur de sel or celery salt

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Directions

Place the yellow tomato pieces in the blender and puree for 5 minutes (see headnote), until smooth, stopping to scrape down the sides of the blender jar as needed. Add lemon zest and lemon juice to taste. (Bear in mind that once you have tasted any of these mixtures, you must clean the spoon thoroughly before reusing in the mixture.) Divide the mixture among 6 tall, narrow glasses. Refrigerate, preferably for 1 hour.

Rinse out the blender and place the red tomato pieces inside; puree for 5 minutes, stopping to scrape down the sides of the jar as needed. Add the Worcestershire sauce, hot pepper sauce and vodka to taste; puree for a few seconds just to combine. Carefully pour the red mixture on top of the yellow tomato puree in the glasses. (Pouring it over the back of a spoon will cause less agitation.) Refrigerate, preferably for 1 hour.

Rinse out the blender, then add the green tomato pieces and chunks of celery. Puree for 5 minutes, or until completely smooth, stopping to scrape down the sides of the jar as needed. Use the same pouring-spoon method to add the green tomato-celery puree to the two-layered glasses; refrigerate for 1 to 4 hours.

Just before serving, add a splash of well-chilled vodka to each serving, if desired. Sprinkle with fleur de sel or celery salt.

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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 53


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 32mg 1%

Total Carbohydrates: 10g 3%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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