Fresh Tomato Bloody Marys

• 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

1. Puree 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.
2. 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.

tomatoes, celery, flatleaf parsley sprigs, salt, horseradish, tabasco, lemon juice, lemon wedges, vodka, caper

Taken from www.epicurious.com/recipes/food/views/fresh-tomato-bloody-marys-354189 (may not work)