Fresh Bloody Mary

Tomato Juice:
1,5kg ripe tomatoes, cut into chunks
1 onion, finely chopped
10ml tomato paste
1 red chilli, deseeded and chopped
15ml lemon juice
salt and white pepper

Add the tomato and onion to a blender and process until smooth.
Pass the mixture through a sieve.
Pour the strained juice into a small saucepan and add the tomato paste and chilli to it.
Bring the mixture to a boil, turn down the heat and simmer for 5 minutes.
Skim the surface of the juice while simmering.
Take the saucepan from the heat, add the lemon juice and season to taste with salt and white pepper.
Cool the tomato juice and refrigerate.

For the Bloody Mary:
1 egg white, lightly beaten
coarse sea salt
rosemary twigs

Dip the rim of a serving glass into the egg white and immediately dip it into the sea salt. Allow to dry.
Fill the glass with ice.
Mix together 150ml tomato juice and 30ml vodka and stir together.
Pour the juice and vodka over the ice and garnish with an olive studded rosemary twig.

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