Name: Fresh Tomato Bloody Marys
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 16 drinks
Ingredients: 6 pounds ripe tomatoes, coarsely chopped; 6 celery ribs, coarsely chopped; 2 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch); 2 tablespoons fine sea salt, divided; 2 1/2 to 3 tablespoons bottled horseradish; 2 1/2 to 3 teaspoons Tabasco; 2 1/2 to 3 teaspoons fresh lemon juice; Lemon wedges for rims of glasses; 16 ounces (2 cups) ice-cold vodka; Garnish: large caper berries or green olives

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Fresh Tomato Bloody MarysJohn Kernick

In July, the abundance of ripe tomatoes means making your own tomato juice is a breeze, and fresh juice, in turn, means a truly superb rendition of a classic Bloody Mary. With a range in the amounts of horseradish, Tabasco, and lemon juice, you can customize the drinks to your liking. The final flourish, rimming the glasses with sea salt and black pepper, adds a slight tingle to each sip.

Cooks' note:

Tomato juice, without horseradish, Tabasco, and lemon juice, can be made 1 day ahead and chilled.

Recipe notes

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