Tomato Water Bloody Mary

• 2 pounds tomatoes, (4 or 5 beefsteak or 2 pounds of smaller tomatoes)
• 1/2 serrano chile
• 1/8 red onion
• 1 stalk of lemongrass
• pinch salt
• 1 1/2 ounces citrus vodka
• cherry tomatoes, for garnish

1. Cut up the tomatoes, chile, onion, lemongrass; put in a blender with the salt and puree until smooth.
2. Pour the puree into a cheesecloth-lined strainer or colander set over a bowl and leave in the fridge to strain overnight.
3. In the morning, discard the pulp.
4. The clear tomato-y tasting liquid you have left is tomato water.

tomatoes, serrano chile, red onion, lemongrass, salt, vodka, cherry tomatoes

Taken from www.foodrepublic.com/recipes/tomato-water-bloody-mary-recipe/ (may not work)