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- 1 3/4 cups coarsely chopped heirloom or vine-ripened tomatoes (3 to 4 medium tomatoes)
- 5 largefresh basil leaves
- Ice cubes
- 3 ounce (6 tablespoons)pepper vodka, such as Absolut Peppar brand
- 1 1/2 teaspoons reduced-sodium Worcestershire sauce
- 1/8 - 1/4 teaspoon bottled hot pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon ground black pepper
- Smallfresh basil leaves
- Cucumber spears (optional)
1. In a blender or small food processor combine tomatoes and the large basil leaves. Cover and blend or process until smooth. Chill for 30 to 60 minutes. Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a spatula to press the liquid through (you should have about 1 cup strained liquid, depending on the tomatoes). Discard the pulp in the sieve.
2. Add a few ice cubes to a cocktail shaker; pour the strained liquid into the shaker. Add vodka, Worcestershire sauce, hot pepper sauce, salt, celery salt, and black pepper to the shaker. Cover shaker; shake vigorously until mixture is chilled. Strain into two ice-filled glasses. Garnish with small basil leaves and, if desired, cucumber spears.
- Servings Per Recipe 2,
- cal. (kcal) 130,
- carb. (g) 7,
- fiber (g) 2,
- sugar (g) 5,
- pro. (g) 1,
- vit. A (IU) 1361,
- vit. C (mg) 20,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 294,
- Potassium (mg) 401,
- calcium (mg) 20,
- iron (mg) 1,
- Vegetables () 1,
- Fat () 2,
- Mark as Free Exchange () 0,
- Carb Choice () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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