For when you just can’t make it to brunch
1-1/2 lbs tomatoes (about six 2 1/2 inch diameter in size)
1 celery stalk
Juice of half a lemon
4 tablespoons Worcestershire sauce
2 tablespoons of Dijon mustard
1/4 teaspoon of chili powder
1/4 teaspoon fresh cracked pepper
Pinch of salt
1/2 cup vodka
Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor. Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.