TOMATO-VEGETABLE JUICE
4 servings
I. FRESH TOMATOES
Combine in a large saucepan and simmer 30 minutes:
- 12 medium tomatoes, chopped
- 2 celery ribs, with leaves, chopped
- 1 slice onion
- 3 sprigs parsley
- ½ bay leaf
- ½ cup water
Strain into a pitcher. Season with:
- 1 teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon sugar
Serve thoroughly chilled.
II. CANNED OR BOTTLED TOMATO JUICE
This juice is best the day it is made. Sprigs of bruised tarragon, basil, or other herbs may be steeped in the juice and then strained out before it is served.
Combine in a pitcher:
- 2 ½ cups canned or bottled tomato juice
- 1 ½ tablespoons lemon juice
- 1 teaspoon grated celery
- ½ teaspoon grated onion
- ½ teaspoon grated peeled horseradish root
- ¾ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon paprika
- A dash of Worcestershire or hot pepper sauce
Serve thoroughly chilled.