Ingredients

4 jalapeños, sliced

1 cup vodka

2 pounds yellow tomatoes, cored and halved

16 Thai basil leaves

Salt

Yellow cherry tomatoes, halved, and basil flowers, for garnish

How to Make It

In a jar, cover the jalapeños with the vodka. Let stand for 3 hours, then strain.

In a food processor, puree the tomatoes. Pass the puree through a fine sieve into a large measuring cup; you should have 2 cups of juice. Pour it into ice cube trays and freeze until firm, about 3 hours.

In a blender, combine the jalapeño vodka, tomato ice cubes and basil. Blend until smooth and season with salt; if the drink is very thick, add a little water and blend again. Pour into rocks glasses, garnish with cherry tomato halves and basil flowers and serve.