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


1Add 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.

About V8 juice

Course/Dish: Other Drinks