Heirloom Tomato Bloody Mary

As a good friend Kay West once said, Nashville is so full of homegrown tomatoes in August that you could put an empty bucket outside your front door and by the morning it would be full of tomatoes. While that may be somewhat of an exaggeration, it's certainly not that far of a stretch about how we Southerners feel about good, homegrown tomatoes. 

This weekend is the Tomato Art Fest, a free community event that draws tens of thousands of tomato-lovers to East Nashville for all things tomato. Now in its 11th year, we figured the time was 'ripe' for us to whip up an easy Heirloom Tomato Bloody Mary - made even more delicious with the addition of Prairie Organic Cucumber Vodka. C'mon, this stuff was MADE for Bloody Marys!

When it comes to the tomatoes, you can use any kind you like - as long as they are good. Each heirloom variety has different flavor elements, so adjust the seasonings to your preference for our recipe below.


Make your own Heirloom Tomato Bloody Mary - it's easy!


cocktail shaker
tumbler or pint glass


6 oz fresh tomato puree (that's what the blender is for)
.5 oz fresh lemon juice
.5 oz pickle juice (dill)
.5 oz worcestershire
1/4 tsp salt
1/4 tsp fresh pepper
1 tsp ground horseradish (not horseradish sauce)
few dashes of hot sauce
2 oz Prairie Organic Cucumber Vodka
assorted pickles, herbs, celery, etc for garnish 


Start by creating your tomato puree by washing and trimming a fresh heirloom tomato. Cut into chunks and place in blender and process until very smooth. Measure out six ounces and mix with lemon, pickle juice, worcestershire, salt, pepper, horseradish and hot sauce to make your 'mix.' Taste and adjust for seasonings to your preference. Fill glass with ice, add vodka and top with Bloody Mary mix. Give it a quick shake, garnish and serve.