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Ingredients
16 servings garnish: caper berries green
6 rib celery coarsely chopped
2 cups very flat-leaf parsley sprigs coarsely chopped (from 1 large bunch)
2.5 tablespoons bottled horseradish
2 cups ice-cold vodka
2.5 teaspoons juice of lemon fresh
16 servings lemon wedges for rims of glasses
2 tablespoons sea salt divided fine
2.5 teaspoons tabasco
6 pounds tomatoes ripe coarsely chopped
Equipment
food processor
bowl
sieve
Directions
Purée tomatoes, celery, parsley, and 1 tablespoonsea 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.
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.
Tomato juice, without horseradish, Tabasco, and lemon juice, can be made 1 day ahead and chilled.
