Paleo Virgin Mary
4 c. vine-ripened tomatoes, diced (about 5 large tomatoes)
1 c. celery, roughly chopped
1 c. carrots, peeled and roughly chopped
1/4 c. scallions, roughly chopped
2 tsp. pure white horseradish, ground (or to taste; for slightly less heat, use 1 1/2 tsp. instead)
1/2 c. freshly squeezed lime or lemon juice (about 3-4 limes or lemons)
1/4 tsp. ground cayenne pepper, or to taste
1/2 tsp. ground black pepper
1/2 tsp. coarse ground sea salt (omit if Paleo)
Optional Garnish Ideas:
4 large leafy celery stalks, cut in half
lime or lemon slices
carrot &/or cucumber sticks (use as swizzle sticks)
fresh basil leaves
red bell pepper slices
garlic, minced or crushed (mixed into the drinks)
Directions: Add all ingredients to a blender and pulse until smooth. Pour into a large pitcher and chill. Serve over ice cubes and decorate each glass with the garnish of your choice.
Yield: 40 oz., or 5 (1 c.) servings.
Chef's Notes: To avoid watering down your drinks, reserve some of the Paleo Virgin Mary beverage, freeze into ice cubes, and use instead of traditional ice cubes.