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Virgin Mary Smoothies

  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 12 mins
  • Stand: 30 mins


  • 2 medium carrots, peeled and thinly sliced (1 cup)
  • 1 stalk celery, thinly sliced (1/2 cup)
  • 3/4 cup water
  • 1 28 ounce can whole peeled tomatoes, undrained
  • 1 teaspoon prepared horseradish (optional)
  • 1/4 teaspoon bottled hot pepper sauce
  • 1 cup ice cubes
  • Celery sticks (optional)


  1. In a small saucepan combine carrots, sliced celery, and water. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until carrots and celery are very tender. Transfer to a small bowl (do not drain). Set bowl with carrot mixture in a slightly larger bowl with ice water. Let stand for 30 minutes to chill, stirring occasionally. Place undrained tomatoes in a medium bowl. Cover and freeze while carrot mixture chills.
  2. Transfer carrot mixture to a blender. Add undrained tomatoes, horseradish (if desired), and hot sauce. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth (blender will be full).
  3. Pour into tall glasses to serve. If desired, garnish with celery sticks.

From the Test Kitchen

Make-Ahead Tip:

Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill up to 3 days or freeze up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.

Nutrition Facts (Virgin Mary Smoothies )

  • Per serving:
  • 48 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 316 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 2 g pro.

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