Tomato Juice Recipe - Cooking Index
Tomato Juice Recipe - Cooking Index
| Tomato Water | ||
| 2 lbs | 908g / 32oz | Plum tomatoes - (abt 8) |
| Fleur de sel - to taste | ||
| = (French sea salt available at | ||
| Specialty markets) | ||
| Assembly | ||
| 1 lb | 454g / 16oz | Plum tomatoes |
| Fleur de sel - for garnish | ||
| Celery sticks - for garnish |
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.
Source:
The Los Angeles Times, 01-01-2003
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