Tomatorita
- Total Time
- 10 minutes
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Ingredients
- 6Green Zebra tomatoes (4 to 5 ounces each)
- 3yellow tomatoes (about 1¼ pounds total)
- 6Brandywine tomatoes (1¼ pounds each)
- 4ounces tequila
- 1½ounces Grand Marnier
- 9ounces orange juice
- Pinch of salt
- 3tablespoons goats' milk yogurt
- 1tablespoon freshly ground black pepper
- 1tablespoon coarse kosher salt
Nutritional analysis per serving (6 servings)
222 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 9 grams dietary fiber; 22 grams sugars; 8 grams protein; 1036 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the tops off the tomatoes. Using your fingers or a melon baller, scoop out and discard the seed packets and then dig out the juicy meat of the tomatoes. Put the tomato flesh and any collected juices in a drink shaker or pitcher. Liquefy the flesh by breaking it up with a spoon. There should be a total of 1½ cups of tomato juice.
- Step 2
Add the tequila, Grand Marnier, orange juice and salt. Shake or stir vigorously.
- Step 3
Spread the yogurt, black pepper and kosher salt on 3 separate plates. One by one, dip the rims of six wine glasses, goblets or martini glasses in the yogurt, the pepper and the salt. Divide the tomatorita mixture among the six glasses and serve immediately.
Private Notes