Vegetable Juice

This recipe makes 4 quarts, but it can easily be "halved" to make only 2. Since the juice freezes beautifully, I'd recommend going for 4 quarts!)

10 pounds fresh, ripe tomatoes, peeled & chopped
1 cup water
½ cup chopped carrot
½ cup chopped celery
½ cup lemon juice
3 Tbs. chopped onion
2 Tbs. salt

In a large soup pot, combine all of the ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 30 minutes.

Press mixture through a fine sieve.

Refrigerate (or freeze).

Shake well before serving. Serve with celery sticks or lemon slices.

Yield: 4 quarts.









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