Cook The Book: Summer Vegetable And Tomato Bloody Marys

• 4 pounds red tomatoes, chopped
• 1 tablespoon salt
• 2 cups cucumber, finely chopped
• 1 cup carrots, finely chopped
• 1 cup celery with leaves, finely chopped
• 1 jalapeno pepper, deseeded
• 1 tablespoon lemon juice
• 2 sprigs thyme, chopped
• 1/4 cup basil, chopped
• 1/2 clove garlic, crushed
• Ground black pepper to taste
• Pepper vodka to taste
• 8 sticks cucumber or celery

1. Salt the tomatoes, then, in a mixer fitted with a paddle, and crush them. Let sit for two hours to allow for the greatest extraction of juice.
2. In the meantime, combine the remaining ingredients and puree until smooth and almost liquid. Add to macerating tomatoes.
3. Pass the tomato mixture through a food mill or sieve. Taste and adjust seasonings. Refrigerate.
4. Serve over ice in tall chilled highball glasses. Add vodka if desired. Garnish with a stick of cumber or celery.

red tomatoes, salt, cucumber, carrots, celery, pepper, lemon juice, thyme, basil, clove garlic, ground black pepper, pepper vodka, cucumber

Taken from www.seriouseats.com/recipes/2010/08/bloody-mary-recipe-with-summer-vegetables-tomatoes.html (may not work)