Tomato juice recipe
information
Calories: 26 per portion
ingredients
500 g (1 1/4 lb) ripe tomatoes, peeled and roughly chopped
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon soft brown sugar
1 teaspoon Worcestershire sauce
300 ml (1/2 pint) water
1 teaspoon tomato puree
pepper
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon soft brown sugar
1 teaspoon Worcestershire sauce
300 ml (1/2 pint) water
1 teaspoon tomato puree
pepper
For the garnish
4 mint sprigs
4 lemon slices
4 lemon slices
method
1. Put all the ingredients, with pepper to taste, in a blender and blend for 30 seconds. Rub through a sieve to remove the seeds, then chill for about 2 hours.
2. Pour the tomato juice into glasses and garnish with mint sprigs and lemon slices to serve.
If you have a surplus of ripe tomatoes at the peak of their growing season, turn some into tomato juice. Vary the flavour subtly by using celery or garlic salt.
2. Pour the tomato juice into glasses and garnish with mint sprigs and lemon slices to serve.
If you have a surplus of ripe tomatoes at the peak of their growing season, turn some into tomato juice. Vary the flavour subtly by using celery or garlic salt.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
