FRESH TOMATO BLODDY MARY’S

FRESH TOMATO BLODDY MARY’S


6 lbs. ripe tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 cups very coarsely chopped flat-leaf parsley sprigs (from one large bunch)
2 Tbsp. fine sea salt, divided
2-1/2 to 3-Tbsp. bottled horseradish
2-1/2 to 3-tsp. Tabasco
2-1/2 to 3-tsp. lemon juice
lemon wedges for rim of glasses
16-oz. (2 cups) ice-cold vodka


MAKE TOMATO JUICE: Puree tomatoes, celery, parsley, and 1 Tbsp. 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.

ASSEMBLE DRINKS: Mix remaining Tbsp. sea salt and 1tsp. 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 oz. (2 tsp.) vodka, then top with about 2/3 cup juice.
COOKS NOTE: Tomato juice, without horseradish, Tabasco, and lemon juice, can be made 1 day ahead and chilled.

Yield: 16 drinks.