Quick Tomato Juice

By Christopher Idone

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Featured in: FOOD; HOT TOMATOES

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Ingredients

Yield:Four or more servings
  • 4red, ripe tomatoes, about 2 pounds, cored and quartered
  • ½green bell pepper, seeded, membranes removed and chopped
  • 1small cucumber peeled, seeded and sliced in chunks
  • ½small yellow onion, about 2 ounces, peeled and quartered
  • 2peels of lemon zest
  • ¼teaspoon celery seeds
  • ¼teaspoon sesame seeds
  • Salt to taste, optional
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

41 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 465 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the ingredients in the bowl of a food processor. Pulse on and off and purée until smooth.

  2. Step 2

    Strain, if desired, and chill.

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