Bloody Mary, the Liquid Salad

Actually, I didn't like the classical Bloody Mary, until I read this article written by Frank Bruni in the New York Times of July 8, 2010.
My views have changed completely and I am now mixing the "Chicago Matchbox" that you see in the article and many more variations on this theme. If you want to see how it is done, watch the video in Frank's article.
An easy and also delicious variation is the Bloody Mary Caprese. Make a standard Bloody Mary, put a lime instead of a lemon wedge in it and garnish with a a few small mozzarella balls, radishes and basil leaves.