We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.

Ingredients

　　1 medium-sized piece fresh horseradish, peeled and julienned

　　20 black peppercorns

　　1 pint vodka (there will be leftover vodka)

　　5 cups chopped ripe tomatoes

　　1/2 teaspoon celery salt

　　4 celery stalks

　　Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours. Purée tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt. Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake. Strain into martini glass. Garnish with celery stalk.

Nutrition Per Serving

　　1 g fat (0.1 g saturated)

　　10.6 g carbs

　　2.8 g fiber

　　2.7 g protein

　　#### Nutritional analysis provided by Self