Cajun Bloody Mary With Pickled Vegetables

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   ["Working in batches, puree the canned tomatoes and their thick puree in a food processor until smooth. You should have a rich liquid with no lumps.", "Combine the puree with the tomato juice in a large bowl, blending well.", "Add the celery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Tabasco, and vodka. Season with salt; you may need more than you expect to bring up the flavor of the mix (canned tomatoes have less salt than tomato juice). Keep the mixture cold.", "For each serving, fill an 8-ounce tumbler with ice cubes. Pour about 4 ounces of the Bloody Mary mixture over the ice, which should almost fill the glass. Garnish with pickled vegetables, at least three pieces per drink.", "Vegetable Garnishes", "Here are a few specific ideas:", "Pickled Okra. This, of course, is the perfect garnish for a Cajun Bloody Mary. Strive to find it! Luckily, a company called Talk 0' Texas makes pickled okra in two varieties (I prefer the ""hot""), and distributes the product to supermarkets across the country.", "Pickled String Beans. This is another pickled vegetable you often see in Louisiana Bloodies. A Washington State company called Hogue Farms makes a pickled string bean that is widely distributed.", "Pickled Asparagus Spears. Hogue Farms makes this as well.", "Pepperoncini. Also called ""Tuscan peppers,"" and available in most supermarkets across the U.S.", "Pickled Cocktail Onions. Available everywhere. I like to thread three of them on a fancy toothpick, then assemble dozens of these picks on a plate.", "Pimiento-Stuffed Olives. Choose smaller olives, and arrange on toothpicks like the cocktail onions."]

* Per serving · 4 servings · Values may vary.