I came across this recipe in “Fanfare,” by Debbie Moose while trying to clean my unbelievably cluttered desk today. I love a good Bloody Mary, but I tend to stick with basic flavors (and some of you might remember that I am also a big fan of Zing-Zang mix). Still, I’m intrigued by this and might have to give it a try. If you beat me to it, let me know how it turns out. The note says that ginger juice is available in Asian markets and it might well be; I’ve never looked for it. I’ve run ginger root through the juicer before, though, so you can do that if you can’t find it. I’d probably already have it out for juicing the tomatoes (Alternatively, seems that you could puree the ginger with the tomatoes in the blender and then strain it all.) As for the picture, it came from this blog urbanhonking.com/hotknives/, which is full of good veggie recipes. I think thinly sliced avocado and sprouts on a rice cracker would be a nice nibble with this Bloody Mary.

Whassup, Mary? (yep, that’s what it’s called)

3 1/2 to 4 lbs ripe tomatoes
3 1/2 tbsp. wasabi powder
1 tbsp plus 1 tsp ginger juice
1 1/2 tsp. salt
2 tbsp. freshly squeezed lemon juice
3 to 4 oz. vodka, to your taste
6 to 8 long green onions, trimmed, for garnish

Quarter the tomatoes and puree in a blender in batches. Strain to remove seeds, pulp and skin. You should end up without about 1 quart of juice. Combine the juice, wasabi powder, giner juice, salt and lemon juice in a large pitcher. Stir well, then add vodka and stir again.

To serve, pour over ice in tall glasses. Add 1 green onion to each glass. Serve 6 to 8.