A few cardinal rules here: This must be made the night before you plan to drink it, so it can sit overnight. Otherwise, the flavors just don’t come together. And while it looks like a long ingredient list, odds are half of them are in your fridge or spice cabinet already.
The good news? Once the mix is made, it’ll last a while in the fridge and pretty much forever in the freezer, so making a Bloody is as easy as adding vodka and celery.
Now, the recipe: In a quart-sized container, pour 23 ounces of tomato juice—the canned kind is just fine here. Add 6 tablespoons of jarred grated horseradish, 2 tablespoons Worcestershire sauce, 6 big dashes of Tabasco, 1 teaspoon salt, 1 teaspoon celery salt, 1/2 teaspoon celery seed, 1 ounce fresh lemon juice, 1 ounce olive brine (just the liquid from whatever green olive jar you have on hand), plus 1 full teaspoon of coarse-ground black pepper.
Stir that all up, let sit overnight and in the morning, get mixing with one of these three recipes.
2 celery stalks, chopped
4 cups tomato juice
1 tablespoon horseradish
1/4 cup lemon juice
1 teaspoon freshly ground black pepper
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco (or more, to taste)
1 3/4 cups vodka
Celery stalks, for garnish
Lemon wedges, for garnish
1. In a blender or food processor, puree the celery, tomato juice,
horseradish and lemon juice until well combined.
2. Pour the liquid into a large pitcher, and mix in the pepper, celery salt,
Worcestershire sauce and Tabasco. Taste, then add more seasonings as
3. Stir in the vodka. To serve, pour the Bloody Marys into tall glasses,
over ice. Garnish each glass with a celery stalk and a lemon wedge. 6 SERVINGS
here’s my version
3 tbsp butter
3/4 small onion, diced
1 clove of garlic, minced
3 tbsp flour
6 – 8c tomato juice
3/4 tsp basil
salt and pepper
1 1/2 c milk or to taste
+/- 1/4 c heavy cream
melt butter in heavy dutch oven, add onions cook gently until translucent, add garlic and cook a few min more. Add flour cook for a min or two. Add tomato juice,salt, pepper and basil. Cook for 12-15 min. Add milk and cream, heat through. Serve with grated parm or romano and crackers.
NOTE: I like my tomato soup smooth so I ended up running it through a sieve.