Tomato-Water Bloody Mary
- 4 pounds tomatoes, chopped
- 1/2 pound Persian or English hothouse cucumbers, chopped
- 1 celery stalk, chopped
- 2 tablespoons prepared white horseradish
- kosher salt and freshly ground black pepper
- Sugar
- 2 tablespoons (or more) vodka
- Lemon slices
- Cucumber spears
- Puree 4 pounds chopped tomatoes, 1/2 pound chopped Persian or English hothouse cucumbers, 1 chopped celery stalk, and 2 tablespoons prepared white horseradish in a blender until smooth. Strain through a cheesecloth-lined fine-mesh sieve into a large bowl. Let drain, without stirring, until 3 cups of liquid are collected, about 2 hours; discard solids in strainer. Season to taste with kosher salt, freshly ground black pepper, and sugar.
- Divide tomato water among 6 ice-filled glasses. Top each glass with 2 tablespoons (or more) vodka. Garnish with lemon slices and cucumber spears.
tomatoes, persian, celery stalk, kosher salt, sugar, vodka, lemon slices, cucumber
Taken from www.epicurious.com/recipes/food/views/tomato-water-bloody-mary-366754 (may not work)