Mary on the Beach

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Canned whole tomatoes add a deliciously pure and super-concentrated tomato flavor to this variation on a favorite brunch cocktail.


  • 28 ounce(s) tomatoes, whole, canned
    peeled, with juices
  • 1 medium lemon
    juiced (use 1/3 cup)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon red pepper sauce
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon peppercorns, black
    freshly ground
  • 4 medium celery
    with leaves
  • 1 medium lime(s)
    cut 4 wedges


  • 1

    In a blender, purée tomatoes and their juices until smooth. Strain purée into a large pitcher, pushing liquid through the strainer with a rubber spatula; discard seeds. Add 1 cup of chilled water, lemon juice, Worcestershire sauce, hot pepper sauce, celery seeds, and pepper to the pitcher; stir to combine.

  • 2

    Fill 4 (10-ounce) glasses with ice. Pour tomato mixture over ice, add a celery stalk and lime wedge to each glass, and serve.

  • Each serving is 1 cup.

In a rush? You can substitute 3 cups low-sodium tomato juice, if you like. Or, if you’re a gardener, try making this Mary with fresh tomato juice: Use the ripest tomatoes whirled in a juicer.

Nutritional Information Amount Per Serving
  • Calories45
  • Total Fat0g
  • Saturated Fat0g
  • Sodium340mg
  • Carbohydrates11g
  • Dietary Fiber2g
  • Protein2g
  • Cholesterol-
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