Recipes and Cooking Virgin Mary Smoothies By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 19, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 10 mins Cook Time: 12 mins Stand Time: 30 mins Total Time: 52 mins Servings: 4 Yield: 5 cups Jump to Nutrition Facts Ingredients 2 medium carrots, peeled and thinly sliced (1 cup) 1 stalk celery, thinly sliced (1/2 cup) ¾ cup water 1 28 ounce can whole peeled tomatoes, undrained 1 teaspoon prepared horseradish (optional) ¼ teaspoon bottled hot pepper sauce 1 cup ice cubes Celery sticks (optional) Directions 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. 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). Pour into tall glasses to serve. If desired, garnish with celery sticks. 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. Rate it Print Nutrition Facts (per serving) 48 Calories 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 48 % Daily Value * Sodium 316mg 14% Total Carbohydrate 11g 4% Total Sugars 6g Protein 2g Vitamin C 20.6mg 103% Calcium 77mg 6% Iron 2mg 11% Potassium 498mg 11% Folate, total 25.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.