1/3 c. parsley leaves
3 sm. garlic cloves
1 sm. onion, quartered
2 lg. tomatoes, peeled
1 (46 oz.) can tomato juice
2 tsp. coriander
1 1/2 tsp. Worcestershire
Pinch cayenne pepper

Mix all ingredients in food processor. Refrigerate overnight. Fill glass with ice. Add 1 ounce vodka. Fill with bloody mary mix and garnish with lemon and cucumber sticks. Bloody mary mix keeps refrigerated for 1 week.