Virgin Garden Mary
Combine carrot juice, tomato mix and cucumber water for a non-alcoholic Bloody Mary.
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Delight guests with a non-alcoholic Bloody Mary bar at your next party. Set out pitchers of carrot juice, tomato "Mary" mix and cucumber water; let guests layer and mix their own drinks. Be sure to put out a bottle of hot sauce and extra lemon wedges for your friends who like it tart and spicy.
Makes about six drinks.
1 English cucumber, washed and cut into chunks (with peel)
2 cups vegetable juice
2 tbs. fresh lemon juice, about 1/2 a lemon
1 tbs. prepared horseradish
1 tbs. Worcestershire sauce
1 tsp. celery salt
2-3 dashes hot sauce, or to taste
freshly ground black pepper, to taste
1 cup carrot juice
celery sticks and cucumber slices for garnish, optional
Put the cucumber chunks and salt in the bowl of a food processor and puree about two minutes, until very smooth. Transfer to a fine mesh strainer set over a pitcher and let stand until all the liquid has drained; discard solids and reserve the juice.
In a pitcher, stir the vegetable and lemon juices, horseradish, Worcestershire, celery salt, hot sauce and black pepper together until well combined.
To serve, put a celery stalk in a 10-ounce Collins glass and fill it with ice. Fill the bottom third with the tomato juice mixture; pour an equal amount of carrot juice slowly into the glass to create layers. Fill the top of the glass with cucumber juice. Garnish the glass with a cucumber slice and let your guests mix the layers and enjoy.
Full of fall flavors, this farm-to-table vegetable soup is as healthy as it is delicious.