Yellow Gazpachovirgin Bloody Mary Food

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YELLOW TOMATO VIRGIN BLOODY MARIA



Yellow Tomato Virgin Bloody Maria image

Provided by Michael Chiarello : Food Network

Categories     beverage

Yield 6 servings

Number Of Ingredients 6

3 lbs. yellow tomatoes, peeled and cut into large pieces
1 or 2 green jalapeno peppers, stem removed and cut into large pieces
1 lemon, cut into wedges
1 oz. fennel spice rub
6 fennel fronds
gray sea salt

Steps:

  • In a stainless steel mixing bowl, toss the tomatoes with a little gray salt followed by the jalapeno pepper. Juice the mixture through a juice extractor (such as a Juiceman) then pour the mixture into a pitcher. Refrigerate. This can be done up to six hours before serving.
  • Rub the top rims of the glasses with a lemon wedge, and dip the rims in a saucer filled with the fennel spice. The spice will cling to the rim of the glass and flavor the drink as you sip. Fill the glasses with ice. Pour the tomato juice into each glass about an inch from the top. Garnish each with a fennel frond.

YELLOW GAZPACHO/VIRGIN BLOODY MARY



Yellow Gazpacho/Virgin Bloody Mary image

Categories     Soup/Stew     Non-Alcoholic     Blender     Onion     Pepper     Tomato     Vegetable     Side     Freeze/Chill     No-Cook     Low Fat     Vegetarian     Low Cal     Summer     Chill     Healthy     Self     Drink     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 17

1 small clove garlic, minced
4 tsp red wine vinegar
1 1/2 tsp sherry vinegar
2 tbsp fresh thyme, chopped
2 tbsp fresh tarragon, chopped
Pinch of cayenne pepper
1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)
1/2 tsp salt
1/8 tsp black pepper
1 cup cucumber, peeled, seeded and diced
1 cup red bell pepper, cored, seeded and diced
2/3 cup chopped red onion
1/2 tsp celery salt
1/2 tsp Worcestershire sauce
3 tbsp fresh lemon juice
1 tbsp coarse salt (optional)
2 tbsp chopped fresh parsley (optional)

Steps:

  • Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

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