Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　In July, the abundance of ripe tomatoes means making your own tomato juice is a breeze, and fresh juice, in turn, means a truly superb rendition of a classic Bloody Mary. With a range in the amounts of horseradish, Tabasco, and lemon juice, you can customize the drinks to your liking. The final flourish, rimming the glasses with sea salt and black pepper, adds a slight tingle to each sip.

　　

Ingredients

Makes 16 drinks

　　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

　　

Make tomato juice:

Step 1

Purée 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.

　　

Assemble drinks:

Step 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.

　　Cooks' note:

　　Tomato juice, without horseradish, Tabasco, and lemon juice, can be made 1 day ahead and chilled.