2 large heirloom tomatoes, cored, large dice
1 tablespoon grated fresh wasabi root (or substitute prepared horseradish to taste)
1 tablespoon grated ginger
1 tablespoon spicy Worcestershire sauce
1 cup sake
6 sprigs Thai basil sprigs, 2 picked and 4 for garnish
4 celery stalks for garnish
Add the tomatoes to a blender canister and puree well. Add the wasabi, ginger, Worcestershire sauce, sake, a pinch of salt, and the picked Thai basil leaves. Blend to combine. To serve, fill highball glasses with ice. Pour the mixture over the ice. Garnish with Thai basil sprigs and celery stalks.