1/2 cup water
5 pounds ripe tomatoes, chopped
1/4 cup green pepper, chopped
1 small serrano pepper, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup onion, chopped
1 tablespoon salt
2 tablespoons fresh lemon juiceSalt and pepper to taste
Combine the ingredients In a large Dutch oven or soup kettle. Bring to a boil; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Cool. Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
Add 1 teaspoon prepared horseradish.
Add 1 teaspoon Worcestershire sauce.
Add hot pepper sauce to taste.
Garnish with celery ribs.