5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 chopped chopped carrots
1/4 cup chopped celery
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers*
In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove stems and seeds if desired from peppers; add to tomato mixture.
Bring to a boil; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Cool.
Press mixture through a food mill or fine sieve. Refrigerate or freeze.
Shake or stir juice well before serving.
Note: When cutting or seeding peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Recipe makes 2 servings.
FYI: Tomato Based Vegetable Juices
Tomato-based vegetable juices are rich in vitamins and minerals and low in calories, and they are a great way to get one of your five daily servings of fruits and vegetables. But many commercial varieties have lot of sodium (about 600 milligrams -- a fourth of your suggested daily limit). Look for juices labeled "no salt added"; even though those also may contain some sodium, you won't get an overload.
Vegetable Juice Meets Nutritional Goals. Consuming vegetable juice can help you get your recommended five servings of vegetables a day. Two 8-ounce glasses of vegetable juice per day can help you meet daily requirements. When deciding which vegetable juice to buy, however, check the labels and avoid those products that are high in sodium.
You may also enjoy...
Share This Page