Martha Stewart Living, September 2005
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Yield
Serves 2
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Ingredients
- 3 medium (about 1 1/2 pounds) tomatoes, cut into large chunks
- 7 celery stalks, each cut into 3-inch pieces
- 1/2 pound carrots, each cut into 3-inch pieces (do not peel)
- 1 piece fresh horseradish, (2 1/2 by 1/4 inches), peeled (or 2 1/2 teaspoons prepared horseradish)
- 1/4 teaspoon coarse salt
- 2 1/2 teaspoons freshly squeezed lemon juice, plus lemon wedges, for serving
