Home-made Bloody Mary

A restorative hit of Tamasin Day Lewis's Bloody Mary is guaranteed to get you going after a night of indulgence
By Tamasin Day-Lewis
Home-made Bloody Mary
  • Rating:
  • Serves: 4-6
  • Prep Time: 20 minutes plus chilling
  • Effort: easy



  • 1.2 kg ripe or overripe tomatoes, roughly chopped
  • 1 stick celery
  • small bunch of fresh coriander, stems removed, leaves roughly chopped
  • sprigs of thyme, flat-leafed parsley and rosemary, stems removed
  • 1 tsp freshly grated horseradish
  • 1 tsp grated onions
  • juice of 2 lemons
  • pinch of sugar
  • salt
  • few drops of tabasco
  • few drops of Worcestershire sauce
  • chilled vodka


1. Put all the ingredients, except the vodka, in a food processor. Whizz to a purée for 1-2 minutes.

2. Push as much of the purée as possible through a sieve, pushing down hard with the back of a wooden spoon.

3. Pour into a jug, adjust the seasoning, then chill.

4. Add to the jug as much vodka as you need for a suitably restorative hit.

5. Stir well, then pour into glasses.

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