Bloody Claire 1.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2013 Aug 14, 2013

From Columbia resident Craig Vander Kolk: "Every Sunday, my mom, Claire, and I talk on the phone and share a bloody mary. In the summer, it's based on a variety of fresh ingredients, but always with fresh tomatoes."

Vander Kolk says chopped cilantro leaves can be used as an additional garnish, but it remains an optional ingredient because his mom doesn’t care for the stuff.

Servings: 1 generous serving
  • 1 ripe heirloom tomato, hulled and coarsely chopped (about 7 ounces)
  • One 2-inch piece peeled cucumber, cut into chunks
  • 1 ounce vodka (may substitute 1/2 ounce vodka plus 1/2 ounce gin)
  • 1 teaspoon minced/grated horseradish
  • 1 teaspoon pickle juice
  • 1 teaspoon Crystal brand hot sauce
  • 3 fresh basil leaves
  • 1/2 teaspoon celery salt
  • Freshly ground black pepper
  • Ice
  • 3/4 cup Low Sodium Spicy Hot V8 100% Vegetable Juice
  • 1 lime slice, about 1/2-inch thick
  • 1 celery rib, for garnish
  • 5 fresh cilantro leaves, chopped (optional)


Combine the tomato and its juices, the cucumber, vodka, horseradish, pickle juice, hot sauce, basil, celery salt and pepper (to taste) in a blender. Puree until smooth, then use a flexible spatula to push the mixture through a fine-mesh strainer suspended over a 2-cup-capacity liquid measuring cup. The yield should be about 3/4 cup.

Fill a tall glass halfway with ice.

Stir the V8 juice into the mixture in the measuring cup, then pour that mixture over the ice. Squeeze the lime slice over the drink and drop it in. Garnish with the celery. Take a seat, watch the Sunday news shows and dial your mom's number.

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Recipe Source

From Craig Vander Kolk of Columbia.

Tested by Ed Lichorat.

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