Prep Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 15 mins
Servings::4
Yield::4 cups
Ingredients
2 pounds vine-ripened tomatoes
⅓ cup sliced celery
1 jalapeno, sliced
½ clove garlic
½ cup water
1 lemon, juiced
2 tablespoons Worcestershire sauce
2 tablespoons hot prepared horseradish
2 teaspoons hot sauce
1 teaspoon kosher salt
2 teaspoons ground black pepper
For Service:
6 ounces Burrata cheese
freshly ground black pepper to taste
4 drizzles olive oil
Directions
Combine tomatoes, celery, jalapeno, and garlic in a blender. Pour in water and blend until very smooth. Pass mixture through a fine-mesh strainer and discard skins.
Add lemon juice, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Whisk thoroughly; taste and adjust seasonings. Cover Bloody Mary base with plastic wrap and refrigerate until completely chilled, at least 2 hours.
Ladle 1 cup cold Bloody Mary base into each serving bowl. Dollop 2 ounces Burrata cheese into the center. Season with black pepper and drizzle in olive oil.
Chef's Notes:
Use 1/4 cup of any sliced hot or mild red peppers you like.
Add some chipotle powder or paprika for a touch of smokiness.
Substitute fresh mozzarella for the Burrata if desired.