Think of this fun cocktail as a sweeter, fruity take on a Bloody Mary. We combined tomatoes and watermelon with cucumbers, a jalapeno chile, and a splash of lime juice to make a deliciously fresh new drink that’s perfect for the summer months. When preparing the cocktail, be sure to strain out all of the solids from the pureed fruit and vegetable mixture. You want the liquid, not the pulp. (For best results, use a juicer if you have one.) Chill the mixture until very cold, about six hours. You can serve the drink as-is over ice, as a mocktail, or stir in 3/4 to 1 cup (6 to 8 ounces) tequila or vodka before serving. For a little more kick, rub the edge of glasses with lime wedges, and dip into Mexican chili-lime salt (such as Tajín). Like a Bloody Mary, you can dress up each glass with plenty of garnishes, like cucumber or watermelon spears and cilantro sprigs. Serve very cold, preferably outdoors on a beautiful sunny day. We love a good porch party, but any time you can get outside during the summer with a cool drink is cause for celebration.
6 cups cubed seedless watermelon
3 cups red heirloom tomatoes (about 1 1/2 lb.)
2 Persian cucumbers
1/4 cup granulated sugar
1/4 cup fresh lime juice (from 2 limes)
3/4 to 1 cup cup tequila or vodka
1 small jalapeño chile (if desired)
cucumber, fresh cilantro, or watermelon wedges, for garnish
How to Make It
Process 6 cups cubed seedless watermelon; 3 cups red heirloom tomatoes, seeded and chopped; 2 Persian cucumbers, peeled and sliced; and 1/4 cup granulated sugar in a blender until very smooth, about 1 minute, stopping to scrape down sides as needed.
Pour mixture through a fine wire-mesh strainer lined with cheesecloth into a large pitcher; discard solids.
Stir in 1/4 cup fresh lime juice; 3/4 to 1 cup tequila or vodka; and, if desired, 1 small jalapeño chile, sliced. Chill until very cold, about 6 hours.
Stir well, and serve over ice. Garnish with cucumber or watermelon wedges and fresh cilantro sprigs.