V8 juice

Kathleen Riemer




★★★★★ 1 vote


  • ·
    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

How to Make V8 juice


  1. Add olive oil to a large pot over medium-high heat.
    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.

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About V8 juice

Course/Dish: Other Drinks

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