12 medium golden tomatoes
3 tablespoons white Worcestershire sauce
3 tablespoons green Tabasco sauce
4 teaspoons fine sea salt
2 tablespoons lime juice
2 tablespoons lemon juice
1 serrano or jalapeno chile, seeded
1 1/2 tablespoons freshly chopped dill (optional)
12 ounces vodka, or to taste
Lemon cucumber, sliced
6-8 pickled wax beans (see Note)
For the base: Blanch tomatoes in boiling water and then remove the skins. Puree the tomatoes in a blender. (This should yield about 7-8 cups. If not, add more blanched, skinless tomatoes.) Add Worcestershire, Tabasco, salt, lime and lemon juices, chile and dill (if using), and puree until smooth. Strain the mixture into a bowl and set aside.
For the drink: Mix about 8-10 ounces of the tomato puree base with 1 1/2 ounces of vodka. Serve straight up in a tall glass garnished with a pickled yellow wax bean and a slice of lemon cucumber on the side.
Yields 6-8 drinks
Note: Pickled yellow wax beans are available at gourmet markets.- - Donna Scala, chef-owner of Napa's Bistro Don Giovanni and creator of the Blondie Mary