Save to your scrapbook
Gochujang & tomato bloody Mary
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
This recipe was first published in September 2021.