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Watermelon Bloody Mary

2 cups seedless watermelon, cubed 1 medium jalapeno pepper, stem removed, chopped 2 limes, juice only 6 ounces low-sodium tomato juice 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon fish sauce 1 teaspoon horseradish Hot sauce, to taste 1/3 cup vodka Lime wedges Chili lime salt Ice 4 bamboo skewers (6 inches long) Optional: watermelon wedges, prosciutto, cucumber slices, jalapeno slices, green olives

In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher. Add lime juice, salt, pepper, fish sauce, horseradish, and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno, and green olives. Place garnishes in glasses and serve.