Six Vegetable Juice
Ingredients:
5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 chopped carrot
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*
Directions:
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.
Yield: 2 servings
See also:
Vegetable Purees Low Calorie Recipe
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