prep time
cook time
method
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yield
Ingredients
- - 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
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Step 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.
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