1 English cucumber, washed and cut into chunks (with peel) pinch salt 2 cups vegetable juice 2 tbs. fresh lemon juice, about 1/2 a lemon 1 tbs. prepared horseradish 1 tbs. Worcestershire sauce 1 tsp. celery salt 2-3 dashes hot sauce, or to taste freshly ground black pepper, to taste 1 cup carrot juice celery sticks and cucumber slices for garnish, optional
Put the cucumber chunks and salt in the bowl of a food processor and puree about two minutes, until very smooth. Transfer to a fine mesh strainer set over a pitcher and let stand until all the liquid has drained; discard solids and reserve the juice. In a pitcher, stir the vegetable and lemon juices, horseradish, Worcestershire, celery salt, hot sauce and black pepper together until well combined. To serve, put a celery stalk in a 10-ounce Collins glass and fill it with ice. Fill the bottom third with the tomato juice mixture; pour an equal amount of carrot juice slowly into the glass to create layers. Fill the top of the glass with cucumber juice. Garnish the glass with a cucumber slice and let your guests mix the layers and enjoy.