- 1 tablespoon extra virgin olive oil
- 5 medium-large tomatoes, chopped
- ½ onion, chopped
- 2 cloves garlic
- 1 beet, chopped
- 1 carrot, chopped
- 1 tablespoon honey
- 1 dash tabasco sauce
- 1 dash worcestershire sauce
- salt & pepper
- 2 small cucumbers, chopped
- ¼ cup fresh parsley
2.Add everything except cucumbers and parsley to the pot and bring to a simmer.
3.Cook on medium for about 30-45 minutes, stirring occasionally to help break down the vegetables.
4.Season to taste with more salt, pepper, tabasco and worcestershire sauce as desired.
5.Remove from heat and transfer to a blender.
6.Add parsley and 1 cucumber.
7.Pulse 2-3 times just to break up the chunks of vegetables remaining. The consistency should be like a thick, chunk soup at this point.
8.Transfer from blender to a food mill.
9.Using the smallest holed plate, run mixture through the food mill.
10.Transfer the mixture back to the blender, add the remaining cucumber and blend for about 1 minute on high to get a nice smooth, juice consistency. It will still be thicker than a normal juice, but not chewy.