Best 4 Tomato Lime Sipper Recipes
Dive into a culinary escapade with our tantalizing Tomato-Lime Sipper, a symphony of flavors that will quench your thirst and awaken your senses. This refreshing beverage, meticulously crafted with juicy tomatoes, zesty limes, and a hint of sweetness, is the perfect companion for any occasion.
Indulge in three delectable variations of this thirst-quenching delight:
1. **Classic Tomato-Lime Sipper:** Experience the harmonious blend of ripe tomatoes, zesty limes, and a touch of sweetness in this timeless recipe. Its simplicity and refreshing taste will leave you craving more.
2. **Spicy Tomato-Lime Sipper:** Ignite your taste buds with this fiery rendition of the classic sipper. A dash of chili powder and cayenne pepper adds a delightful kick that will invigorate your senses and leave you feeling invigorated.
3. **Cucumber-Tomato-Lime Sipper:** Discover a refreshing twist with the addition of crisp cucumbers. This variation offers a cooling sensation and a burst of?cucumber flavor that perfectly complements the tangy tomato and lime combination.
Whether you prefer the classic, spicy, or cucumber twist, each Tomato-Lime Sipper promises an explosion of flavors that will tantalize your taste buds. So, gather your ingredients, choose your favorite variation, and embark on a culinary journey that will leave you feeling refreshed and satisfied.
TOMATO-LIME SIPPER
It's easy to make lots of this in advance. Everybody loves a bloody Mary-and this virgin version's not too spicy, either.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Dissolve bouillon in boiling water. Add next five ingredients. Cover and chill., To serve, pour into glasses; add celery rib to each glass.
Nutrition Facts :
SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME
Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.
Provided by Dorie Greenspan
Categories appetizer, dessert, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
- Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
- Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
- If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
- Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
- These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.
SLOW-COOKER KOFTE IN TOMATO-LIME BROTH
While you're at the beach, at work or doing anything at all, these bright, light, brothy meatballs can be stewing in the slow cooker. They are made in the style of kofte (from the Persian word meaning "grind"), in which ground meat is combined with lots of herbs and ground spices. Yogurt adds moisture and tang, but you don't need another binder or to brown the meat first. As the meatballs slowly cook, their juices mingle with the tomatoes to create a rich but tart broth. Eat with grains (bulgur wheat, farro, rice), couscous, noodles or pita. For a stovetop version, see the Tip.
Provided by Ali Slagle
Categories dinner, meatballs, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
- In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
- Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.
TOMATO-LIME SIPPER
From Taste of Home. It's easy to make lots of this in advance. Everybody loves a bloody Mary--and this virgin version's not too spicy, either.
Provided by Bren in LR
Categories Beverages
Time 2h20m
Yield 32 ounces
Number Of Ingredients 9
Steps:
- Dissolve bouillon in boiling water. Add next 5 ingredients (tomato juice through basil) into large pitcher. For a kick, add the brine from pickled jalapeno slices to taste.
- Cover and chill.
- To serve, pour into glasses; add celery rib to each glass.
Nutrition Facts : Calories 5.3, Sodium 67.2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 0.2
Tips:
- Choose ripe, juicy tomatoes. This will ensure that your sipper is packed with flavor.
- Use fresh lime juice. Bottled lime juice can be used in a pinch, but fresh lime juice will give your sipper a brighter, more refreshing flavor.
- Adjust the amount of sugar to your taste. The recipe calls for 1/2 cup of sugar, but you can add more or less depending on how sweet you like your drinks.
- Chill your sipper before serving. This will make it even more refreshing on a hot day.
- Garnish your sipper with lime slices, mint sprigs, or even a scoop of sorbet for an extra special touch.
Conclusion:
This tomato lime sipper is the perfect drink to cool off on a hot summer day. It's made with fresh tomatoes, lime juice, sugar, and water, and it's naturally sweet and tangy. Plus, it's packed with vitamins and minerals, so you can feel good about drinking it. Whether you're hosting a party or just looking for a refreshing drink to enjoy at home, this tomato lime sipper is sure to be a hit.
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