Fresh Tomato Bloody Marys

Name: Fresh Tomato Bloody Marys
Yield: 4 servings
Ingredients: 1 6 pounds ripe tomatoes, coarsely chopped; 1 6 celery ribs, coarsely chopped; 1 2 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch); 1 2 tablespoons fine sea salt, divided; 1 2 1/2 to 3 tablespoons bottled horseradish; 1 2 1/2 to 3 teaspoons Tabasco; 1 2 1/2 to 3 teaspoons fresh lemon juice; 1 Lemon wedges for rims of glasses; 1 16 ounces (2 cups) ice-cold vodka; 1 Garnish: large caper berries or green olives

From the kitchen of Carly

Fresh tomato juice strained smooth, spiked with horseradish heat and Tabasco bite. Pure tomato flavor that makes bottled mix taste like regret. Salt-and-pepper rimmed glasses catch the vodka and bright citrus notes perfectly.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 pounds ripe tomatoes, coarsely chopped
16 celery ribs, coarsely chopped
12 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch)
12 tablespoons fine sea salt, divided
12 1/2 to 3 tablespoons bottled horseradish
12 1/2 to 3 teaspoons Tabasco
12 1/2 to 3 teaspoons fresh lemon juice
1Lemon wedges for rims of glasses
116 ounces (2 cups) ice-cold vodka
1Garnish: large caper berries or green olives

Instructions

Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.