8 lemon wedges
4 pounds ripe tomatoes, cored and cut into 3/4-inch pieces, chilled
1 to 2 jalapeno chiles, cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup celery, preferably inner stalks, diced small
1 cup fennel, diced small (can use cucumber instead)
1 cup ripe tomato, diced small
1 teaspoon salt
Ground black pepper
1 bottle vodka or gin, preferably kept in the freezer
Cook's Notes: If you don't have a juicer or you're short of time, you can ask your natural-foods grocer to juice up this combo for you. It will also save you clean-up time. Entertaining Notes: You can juice the ingredients 1 day in advance of serving. Cover tightly and refrigerate until serving.
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