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Fresh Tomato Bloody Marys

['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.

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