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    Gochujang & tomato bloody Mary

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    Gochujang & tomato bloody Mary

    • Preparation time: 10 minutes

    Serves: 2


    400g pack San Marzano Tomatoes
    ½ tsp soy sauce
    1 tsp Cooks’ Ingredients Gochujang Chilli Paste
    1 lime, juice of ½, plus 2 slices
    Pinch caster sugar, to taste
    80-100ml vodka
    1 tbsp celery salt
    Ice, to serve
    2 sticks celery
    Green olives, pickled cornichons and onions (optional)


    1. Roughly chop the tomatoes into bitesized pieces and add to a high-speed blender. Blitz until completely smooth, then pass through a fine sieve into a jug, discarding the seeds and skin.

    2. Add the soy sauce, gochujang chilli paste and ½ the lime juice. Season with a pinch of sugar and black pepper. Mix in the vodka plus 4 tbsp cold water and mix well.

    3. Cut 2 slices from the remaining lime for garnish, then rub the rest around the rim of 2 tall glasses. Add the celery salt to a small side plate and tip the glasses upside down into the salt to coat the rims.

    4. Fill the glasses with plenty of ice, then pour in the bloody Mary mixture. Garnish with a celery stick, olives, pickled cornichons and onions, if using, a grind of black pepper and the reserved lime slices.

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