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Tomato Juice

Serves: 2 people

Recipe Ingredients

  Tomato Water
2 lbs 908g / 32ozPlum tomatoes - (abt 8)
  Fleur de sel - to taste
  = (French sea salt available at
  Specialty markets)
1 lb 454g / 16ozPlum tomatoes
  Fleur de sel - for garnish
  Celery sticks - for garnish

Recipe Instructions

For the Tomato Water: Cut off the stem ends off the tomatoes then cut the tomatoes into quarters. Place half the tomatoes in a food processor and pulse to puree. Season with a bit of salt. Repeat with the remaining tomatoes.

Line a large strainer with cheesecloth and set over a deep glass bowl. Pour in the tomato puree. Fold the ends of the cheesecloth over the top of the strainer to cover. Let stand in the refrigerator overnight to drain. Discard the tomatoes. If the tomato water is not clear, you may pour it through a fine mesh strainer.

For Assembly: Use a vegetable juicer to juice the tomatoes. Add 1/2 cup of the tomato water (reserve any extra for another use).

To serve, rim 2 serving glasses with salt, if desired, and add ice. Pour the juice into the glasses and garnish with celery sticks.

This recipe yields 2 servings.

Each serving: 39 calories; 23 mg. sodium; 0 cholesterol; 0 fat; 0 saturated fat; 10 grams carbohydrates; 2 grams protein; 1.84 grams fiber.

The Los Angeles Times, 01-01-2003


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