Wednesday, August 10, 2011

Sunny Maria

2 lbs. chopped yellow tomatoes
4 jarred pepperoncini as well as 1/4 pickling juice.
2 Tbsp. fresh lemon juice
1 cup citrus vodka, chilled

Puree tomatoes in a food processor and strain in cheese cloth over a glass bowl. Press the solids through the cloth until you have about 2 cups of liquid. Chill for 2 hours. Stir together tomato juice, vodka, pickling juice, and lemon juice. Pour into 4 glasses over ice and serve with a pepperoncnini for garnish.