Virgin Bloody Mary

Ingredients:Virgin Bloody Mary
• 3 stalks celery from the heart, including leaves, plus extra for serving
• 2 teaspoons prepared horseradish
• 1 teaspoon chopped shallot
• Dash Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon kosher salt
• 12 dashes hot sauce, or to taste (recommended: Tabasco)
• 2 limes, juiced
48 oz tomato juice

Directions:
• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade.
• Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth.
• Pour the mixture into a large pitcher, add the tomato juice, and stir.
• Pour into highball glass over ice cubes.
• Add a wedge of lime and celery stalk.

Tomato Juice

Ingredients:tomato juice
3 lb tomatoes, chopped
• 2 teaspoons Kosher salt
• 2 teaspoons sugar

Directions:
• Heat the tomatoes, do not boil.
• Place in a sieve and press gently to extract juice.
• Mix with salt and sugar.
• Bring to boil and simmer for 1 minute.
• Cool and serve.

Tomato Soup

What you need:
1 pound fresh chopped tomatoes
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup water
• 1 bay leaf
• 1/4 cup chopped fresh basil leaves
• 1/2 cup half and half

What you do:
• Preheat oven to 450 degrees F.
• Spread chopped tomatoes onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/8 cup of the olive oil and roast until caramelized, about 15 minutes.
• Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat.
• Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
• Add the roasted chopped tomatoes, water and bay leaf.
• Simmer until vegetables are very tender, about 15 to 20 minutes.
• Add basil and half and half.
• Puree with a blender until smooth.
• Serve