Advertisement

Very bloody mary

Time 15 minutes
Yields Serves 4
Very bloody mary
(Francine Orr/ Los Angeles Times )
1

In a food processor or blender, combine the garlic, chopped celery, onion, tomato, tomato juice, lime juice, celery salt and Worcestershire sauce and puree until smooth. Press the mixture through a fine sieve. This makes a generous 2 ½ cups mix.

2

Add the vodka, if using, and Tabasco sauce to taste and pour into 4 glasses with ice. Serve with leafy sprigs of celery and lime wedges.

Adapted from a recipe in “The Monster’s Cookbook.”

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.