- 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
- 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.
- 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.