Fresh Tomato Juice Cocktail

Name: Fresh Tomato Juice Cocktail
Yield: Makes about 6 cups
Ingredients: 3 lb beefsteak tomatoes, quartered; 1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped; 2 celery ribs with leaves, chopped; 1 cup loosely packed fresh flat-leaf parsley sprigs, chopped; 2 teaspoons fine sea salt, or to taste; 3 (20-inch) squares of cheesecloth

September 22, 2004

Try this refreshing drink on a sizzling-hot summer day. Add a splash of aquavit (we like Linie brand), then serve on the rocks with a parsley sprig, and you have a Norwegian Mary. As with any fresh-squeezed juice, this is best served the day it's made.

Recipe information

Yield
Makes about 6 cups

Ingredients

3 lb beefsteak tomatoes, quartered

1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped

2 celery ribs with leaves, chopped

1 cup loosely packed fresh flat-leaf parsley sprigs, chopped

2 teaspoons fine sea salt, or to taste

Special Equipment

3 (20-inch) squares of cheesecloth

Preparation

Step 1
Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours.
Step 2
Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot. Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.
Step 3
Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)

TagsCold Drink Beverages Tomato Vegetable Fennel Root Vegetable Celery Brunch Nonalcoholic 5 Ingredients or Fewer Food Processor Summer Gourmet

Recipe information

Ingredients

Special Equipment

Preparation

Step 1

Step 2

Step 3

Recipe notes