Zero Proof: Virgin Grilled-Tomato Bloody Maria Recipe

1. 1

   Heat grill or grill pan. Grill is hot enough when when you can't hold your hand a few inches above it for more than 3 to 5 seconds. Mist or brush tomatoes and onions lightly with oil and place on grill.

2. 2

   Grill tomatoes and onions till softened and charred, about 90 seconds per side for tomatoes, 5 minutes per side for onions. Put aside and let cool.

3. 3

   Place bell pepper and jalapeno on grill as well, allowing skin to blister and turn black. Using tongs, turn frequently so that all skin is blackened, about 6 minutes.

4. 4

   Remove peppers from grill and place in paper bag. Let steam until cool enough to handle.

5. 5

   When peppers are cool, remove stems, seeds and blackened skin. Do not rinse under water to remove skin, as that will wash away the flavor.

6. 6

   Place tomatoes, onions, peppers, spices, cilantro and juices in blender and puree until smooth. Season with salt and pepper to taste. Chill for at least 2 hours, then check seasoning. (Can be made one day ahead of time.)

7. 7

   To serve, mix kosher salt and chili powder on a plate. Wet glass rim with lime wedge and rotate glass in salt mixture to rim. Fill with Bloody Maria and garnish each glass with a lime wedge.

No additional tips available.