Have some ripe heirloom tomatoes?

Make a Bloody Mary!

Amigos, 

I have to tell you that I fell in love with Bloody Mary very early in my life. How early? If I am being honest with you all, I was eight years old! I know, I know! Here is the story: I was with my parents in a neighborhood bar in Barcelona close to Gaudi’s amazing Sagrada Familia where we would go a lot when I was little, and I saw on the menu the words Bloody Mary. I was very curious about what this Bloody Mary could be. I kept asking my father over and over again, Dad…what is a Blood Mary?? Finally he gave up and told the bartender to make me one, with just a tiny drop of vodka. Let me tell you, I don’t remember drinking more water in my life. It was so spicy and salty, and I loved it! 

In the heat of August, when we are in peak tomato time, this is one of my favorite drinks. If  you like to make gazpacho, you are going to love making your own Bloody Marys. The recipe is so simple and the best part? You don’t even need the pretty tomatoes; you can use the bruised ones from the farmers market for half price, so you save some money and those don’t go to waste! I like yellow or gold tomatoes in this recipe, but red or even green would work. 

Summer Tomato Bloody Mary