Traditional recipes

Spicy vegetable juice recipe

Spicy vegetable juice recipe

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  • Dish type
  • Drink
  • Juice

This is so healthy and delicious, I could drink it every day. Switch up your veggies, fruits and spices and try different combinations.

1 person made this

IngredientsServes: 1

  • 15g fresh spinach leaves, or more to taste
  • 1 carrot, roughly chopped
  • 1 stick celery, chopped
  • 1 small tomato, halved
  • 1/2 apple, cored
  • 1/2 lime, juiced
  • 1 tablespoon ground flaxseed
  • 1 (2cm) piece fresh ginger, peeled
  • 1 pinch seasoning blend, or to taste
  • 1 dash hot chilli sauce, or to taste
  • 1 dash Worcestershire sauce, or to taste
  • water as needed

MethodPrep:10min ›Ready in:10min

  1. Combine spinach, carrot, celery, tomato, apple, lime juice, ground flaxseed, ginger, seasoning blend, chilli sauce and Worcestershire sauce in a blender; add enough water to cover. Blend mixture until smooth.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Buckwheat Queen

Whatever is ailing you, this smoothie will fix it. It doesn't matter what hurts, this is your cure. I used habanero powder instead of seasoning mix and used Tabasco® Chipotle sauce. I also had to use Angostura® bitters instead of Worcestershire sauce (I'm allergic to fish). I made one with an immersion blender and liked it. I ran another batch through my juicer and preferred it. If you use your juicer, put the pulp into a pot of homemade beans, you will be so, so happy. Thank you very much for this recipe!-27 Jun 2016

Spicy Tomato Vegetable Juice

This spicy tomato vegetable juice tastes like a delicious tomato gazpacho, and is loaded with enzymes, alkaline buffers, nutrients, and antioxidants.

Spicy Tomato Vegetable Juice

This spicy tomato vegetable juice is one of my favorite savory vegetable juices because it tastes like a delicious tomato gazpacho, and is loaded with live enzymes, alkaline buffers, essential nutrients, and antioxidants.

The health benefits of tomato juice:

Full of phytonutrients, tomatoes are amped up with antioxidant and anti- inflammatory properties that support the liver, kidneys, bones, blood, and heart, flushing toxins from the liver and gallbladder. High in lycopene, these red warriors combat abnormal cell development, while flavonoids and vitamins A, C, and E fight infection. High levels of vitamin K and potassium help regulate heart rate and blood pressure. Tomatoes are an alkaline fruit that neutralizes acidic build up.

The health benefits of celery juice:

Alkalizing, detoxifying, anti-inflammatory, and loaded with nutrients: essential amino acids, tryptophan, vitamins A, B complex, C, calcium, phosphorus, iron, magnesium, iodine and copper, celery is also effective against respiratory conditions like bronchitis and asthma, and helps lower blood pressure. The organic sodium and potassium in celery make this juice a great post-workout refresher that helps replace electrolytes. It’s also a natural laxative and diuretic, supporting bowel and kidney health. Celery is a cooling vegetable, and we work it into our juices to take advantage of the rich mineral content and natural calming and sedative properties. We like it just as much, though, for its great flavor.

The natural salts are more abundant in the leaves, so when juicing celery, push the entire stalk (leaves and all) through the machine. That will yield a tangier, more savory juice. Celery makes a nice addition to almost any mix, especially juices made with leafy greens and other vegetables. As it sits, celery juice tends to get more assertive flavor-wise, so it’s best enjoyed right after it’s made. If you’re not using immediately, chill it, sealed up, but for no more than a few hours.

The health benefits of kale juice:

With highly absorbable calcium (thanks to a high ratio of calcium to phosphorous) kale juice surpasses milk, cup for cup, in calcium provision. Rich in phyto-chemicals that combat free radicals, kale can lower the risk of colon, breast and lung cancers, as well as fight osteoporosis, macular degeneration, support the cardiovascular and immune systems, and assist in energy production. This mighty leafy green contains lots of chlorophyll, vitamin A (in the form of carotenoids and beta-carotene), vitamins C, E, B6, and K, folic acid, iron, potassium, magnesium, zinc, and sodium.

As a warming vegetable, kale’s a natural for a balancing cooler food. And juicing is a great way to enjoy it in its raw glory, as its flavor is less bitter, relative to that of uncooked kale eaten whole. Still, kale’s kale—which is to say intense the juice is best blended. It pairs with a wide range of fruits and vegetables, from apple, lemon, carrot and pineapple to tomato, cucumber and melon. Kale makes a good substitute for spinach in any of these juices, but will bring in its slightly bitter sharp note. Juice it stalk and all, and enjoy your new friend with benefits.

The health benefits of parsley juice:

One of the most common herbs, parsley offers a myriad of health benefits. It’s a brilliant blood purifier, and is rich in antioxidants, vitamins and minerals, which help control blood cholesterol, prevent constipation, and protect the body from free-radical damage. Its essential volatile oils can be used as a local anesthetic and as an antiseptic for teeth and gums. Rich in polyphenolic flavonoids, parsley rates among the richest plant sources of antioxidants. It is also a good source of potassium, calcium, manganese, iron, and magnesium, and vitamins A, B, C, E, and K, and folates.

As a warming herb, parsley’s perfect for moderating cooling foods, especially in the colder months. We use the flat-leaf variety, as it has a more intense flavor than its curly-leaf restaurant-garnish cousin, with less bitterness. Light as a feather, parsley will throw its weight around in a juice, delivering that aromatic and pungent “clean” taste. In the right amounts, it combines well with leafy greens, sweet fruits like pineapple and mango, as well as apples, lemons, and limes. A handful juices easily, stems and all.

The health benefits of cilantro juice:

This herb is a health enhancer in an era when heavy-metal toxicity is rampant. Cilantro’s vigorous store of antioxidants makes it one of the most effective foods at flushing that stuff out of our systems. The controversial herb also contains powerful anti-inflammatory agents that ease digestion, nausea, headaches and bloating, and help stabilize blood sugar levels. Cilantro easily gets overpowering in juices. A handful per serving usually does the trick. The entire plant—leaves, stems, and roots—is juice-friendly, the flavor pairing beautifully with pineapple, cucumber, lemon and lime. If you’re not a fan of cilantro, substitute with extra flat-leaf parsley.

The health benefits of carrot juice:

A relative of parsley and celery, carrots contain loads of life-extending carotenes and minerals. This vegetable helps lower cholesterol, too, and alleviates skin conditions like psoriasis and eczema, all while enhancing the respiratory system’s resistance to infection. A great source of vitamin A, carrots also contain the magical antioxidant glutathione, which protects against free radical damage, and B vitamins, potassium, magnesium, and phosphorus. Carrots fuel the production of white blood cells and enhance their performance, and are a great immune booster. These brilliant orange roots also deliver powerful anti-inflammatory agents, helping to relieve the symptoms of rheumatism and arthritis.

Cut off the greens (the jury is still out as to whether they are toxic or beneficial), but don’t peel the roots—much of carrots’ nutrients lie in the skin or just beneath. Just scrub, roughly chop (if using certain masticating juicers) and push through your juicer. The earthy sweet flavor of the juice, much richer than that of carrot itself, combines well with apple, pineapple, beets, tomato, ginger, and cinnamon, so this one works well in both sweet and savory juices.

The health benefits of red bell pepper juice:

Jam-packed with vitamin C and a good amount of vitamin E, these sweet peppers clear respiratory congestion, tackle toxins, and boost collagen to aid skin, bones, and joints.The capsaicin in these sweet peppers speeds up metabolism, and helps regulate blood sugar and cholesterol. The vitamin B6 in bell peppers acts as a diuretic to flush wastes and beat bloating. A truckload of antioxidant phytonutrients and sulfur compounds inhibit abnormal cell growth. Push the pepper, seeds and all through the juicer.

The health benefits of lemon juice:

This alkalizing tart tamer is a potent detoxifier and natural antibiotic that improves liver function, relieves constipation, and can help dissolve kidney and gall stones. High levels of vitamin C help boost immunity and alleviate symptoms of osteoarthritis and rheumatoid arthritis, as well as combat heart disease. Lemons provide calcium and magnesium for strong bones and teeth, along with unique compounds that have powerful antioxidant properties. The flavonoids in lemons have even been shown to halt abnormal cell division.

While lemons are cooling, this superstar can be balanced with warming foods like cayenne and fennel. We use lemons in lots of juice blends to lift the earthy and pungent quality of leafy greens and vegetables, add zip and tang, and balance the acidifying impacts of high-sugar fruits. You may want to remove the rinds of these fruits before juicing, as in substantial quantities they’re slightly toxic, or you may enjoy the zesty punch it adds—a good compromise is a bit of the peel along with the flesh.

The health benefits of juicing garlic:

Loaded up with sulfur compounds—in particular, allicin, which converts to sulfenic acid in the body when digested makes garlic an immunity idol. Rich in alkaline minerals and vitamins, plus essential enzymes, garlic helps the lymph, liver, and colon flush out toxins. Amped up with antibiotic and antiviral ammunition, this crusader supports digestive, respiratory, and heart health, and kills yeast, fungus, intestinal worms, heavy metals, plaque, and mucus congestion. Rich in iron, garlic helps build blood, too. It also adds crazy-amazing flavor to savory juices.

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Recipe of Speedy Acili Ezme (Spicy vegetable salad)

Hey everyone, welcome to my recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Acili Ezme (Spicy vegetable salad) recipe here. We also have wide variety of recipes to try.

Before you jump to Acili Ezme (Spicy vegetable salad) recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

Healthy eating encourages a feeling of well being. Increasing our consumption of healthy foods while decreasing the intake of unhealthy ones plays a role in a more wholesome feeling. Eating fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it’s tough to find wholesome foods for treats between meals. Finding snack foods that will help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?

If you might be looking for a speedy snack, you can’t go wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the early morning. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always much better than eating the processed grains we commonly come across in our grocery stores.

You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to acili ezme (spicy vegetable salad) recipe. You can have acili ezme (spicy vegetable salad) using 11 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Acili Ezme (Spicy vegetable salad):

  1. Prepare 6 of hot and sweet green pepper.
  2. You need 3 of red pepper.
  3. Take 1 of dry onion.
  4. Take 5 cloves of garlic.
  5. Provide 1 of lemon.
  6. Get 1 bunch of Italian parsley.
  7. Use of Drizzle of olive oil.
  8. Use 2 of tea spoon of Red pepper.
  9. Use 1 Handful of almonds or walnuts.
  10. Use to taste of Salt.
  11. Provide 3 tbs of tomato paste.

Steps to make Acili Ezme (Spicy vegetable salad):

  1. Peel a onion put it in a chopper, then take its juice off put it aside,.
  2. Wash and clean a bunch of parsley, put it in a chopper add green and yellow pepper, garlic, red pepper flakes, 1 lemon juice,, chop them again.
  3. Add salt to taste, tomato paste, use chopper again and drizzle olive oil.
  4. Add chopped almond or walnuts.
  5. Stir and decorate with green olive..

Acili ezme heisst soviel wie "scharfes zerdrücktes". How To Make Turkish Acili Ezme (Spicy Tomato Salad). ezme salad, cara membuat salad cincang ezme salad cincang khas turki, ezme turkish spicy salad – Yogurt Grilled Chicken Salad Spicy Fine Cut vegetable Healthy And Yummy Tasty. Turkish Salad, chat pata salad, Spicy Dip Recipe, Turkish Acili Ezme, banana bohat asaan, Pak Food. One of my favorites was ezme. Ezme Recipe – Spicy Antep Ezmesi.

If you find this Acili Ezme (Spicy vegetable salad) recipe useful please share it to your close friends or family, thank you and good luck.

How to make Spicy and Tangy Mixed Vegetable Poha Recipe With Peanuts

To begin making the Mixed Vegetable Poha Recipe, heat Figaro Pure Olive Oil in a pan, add the raw peanuts and roast until crisp. Keep the peanuts aside.

Heat oil in a kadai, add the mustard and cumin seeds allow it to crackle. Add the curry leaves, onions and saute until softened. Once the onions have softened, add the remaining vegetables, sprinkle some salt and water and allow it to steam cook.

Place the poha in a colander and rinse it well under running water. Stir the poha gently by using your fingers while rinsing, otherwise they will become mushy at the time of cooking. Once washed set aside the poha.

Stir in the turmeric powder, peanuts, salt and sugar. Stir to combine and finally add rinsed poha.

Give the poha a gentle stir until all the ingredients come together. Turn the heat to low and cover the pan. Allow the mixed vegetable poha to cook in the steam along with the vegetables. This will take about 3 to 4 minutes.

After 3 to 4 minutes, you will notice the poha has puffed up slightly. At this stage turn off the heat. Stir in the juice from one lemon and the coriander leaves.

Check the salt and seasonings and adjust to suit your taste and serve.

Serve the Mixed Vegetable Poha along with Bhujia, Fruits and a hot cup of Adrak Chai for a wholesome breakfast.

15 pounds fully ripe tomatoes, chopped
2 cups chopped celery
3 large onions, chopped
3 cloves garlic, minced/mashed
1/4 cup sugar, or to taste
3/4 teaspoon black pepper
2 teaspoons prepared horseradish
1/3 cup lemon juice
Worcestershire, to taste

Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill.


  • 4 ounces/200 grams spinach leaves
  • 2 to 3 tablespoons vegetable oil
  • 1 piece ginger (1 inch, peeled and finely grated)
  • 3 cloves garlic (peeled and finely chopped)
  • 1 green chili (deseeded and finely chopped)
  • 1 small red onion (peeled and sliced)
  • 1 red pepper (cut into thin strips)
  • 2 carrots (peeled and cut into thin strips)
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
  • 1 teaspoon hot chili powder
  • 1/2 teaspoon cumin
  • 8 ounces/225 grams paneer (cut into thin strips)
  • 2 tablespoons cilantro (chopped)
  • 1/2 lemon (juice)
  • 4 chapattis (or flour tortillas)
  • Garnish: coriander and chili raita for serving

Why You Should Make This Spicy Tomato Juice

Tomatoes: Lycopene And Antioxidants

Lycopene is a carotenoid that gives tomatoes their deep red color. There have been numerous studies that have looked into the medicinal benefits of this compound. Lycopene may be able to reduce the risk of various types of cancer, including breast cancer.

The other major benefit comes from the inclusion of a multitude of antioxidants in tomatoes. These antioxidants neutralize free radicals that are known to increase the risk of cancer and the signs of aging.

UV radiation and free radicals promote premature wrinkles, sun spots, and other issues that most people would like to avoid. Antioxidants are one of your best forms of protection against carcinogens, free radicals and UV radiation.

While adding some chopped tomatoes to your salad can provide some of these benefits, you will absorb more of the nutrients found in the tomatoes if they are processed. This breaks down the tomato and allows you to more efficiently utilize the lycopene. Juicing tomatoes is a processing method that enhances the nutrients to make them more bio-available and absorbable.

Cayenne Pepper: Fights Cancer Cells

Studies show that capsaicin exhibits anti-inflammatory properties, making it a promising candidate for treating inflammatory diseases and cancer. It inhibits the enzyme activity of specific proteins that may cause these illnesses.

When ingested, cayenne pepper activates the white blood cells to protect your body from microbial attack. When they are needed, white blood cells are employed to remove dead or damaged tissue and regulate the immune response to keep you healthy.

If you want to fight cancer and aging caused by UV radiation, then you will want to make and drink this easy tomato juice recipe.

Spicy raw vegetable spaghetti recipe

Raw vegetables provide more enzymes, vitamins, and other essential nutrients than if cooked,and the combination of ingredients used here has a cleansing effect on the body. A spiralizer isa gadget that turns the vegetables into lovely spaghetti-like strands, which changes their texture&ndash the root vegetables in particular taste surprisingly light and vibrant.


  • 1 handful of pine nuts
  • 1 tbsp each of black and white sesame seeds
  • 2 carrots, peeled
  • 2 medium beetroots, peeled
  • 1 green and 1 yellow courgette, stalks removed
  • 3 small radishes
  • 1 large bunch of fresh coriander leaves, large stalks removed, and finely chopped
  • 1 handful of pine nuts
  • 1 tbsp each of black and white sesame seeds
  • 2 carrots, peeled
  • 2 medium beetroots, peeled
  • 1 green and 1 yellow courgette, stalks removed
  • 3 small radishes
  • 1 large bunch of fresh coriander leaves, large stalks removed, and finely chopped
  • 1 handful of pine nuts
  • 1 tbsp each of black and white sesame seeds
  • 2 carrots, peeled
  • 2 medium beetroots, peeled
  • 1 green and 1 yellow courgette, stalks removed
  • 3 small radishes
  • 1 large bunch of fresh coriander leaves, large stalks removed, and finely chopped
  • 3 celery sticks, juice only (about 4 tbsp)
  • 1 tbsp hemp oil
  • 2 tbsp pumpkin seed oil
  • 1 tbsp fresh lemon juice
  • 2 tsp tahini
  • 1 pinch salt and freshly ground black pepper
  • 3 celery sticks, juice only (about 4 tbsp)
  • 1 tbsp hemp oil
  • 2 tbsp pumpkin seed oil
  • 1 tbsp fresh lemon juice
  • 2 tsp tahini
  • 1 pinch salt and freshly ground black pepper
  • 3 celery sticks, juice only (about 4 tbsp)
  • 1 tbsp hemp oil
  • 2 tbsp pumpkin seed oil
  • 1 tbsp fresh lemon juice
  • 2 tsp tahini
  • 1 pinch salt and freshly ground black pepper


  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4


  1. To make the dressing, combine all the ingredients in a food processor or blender, then set aside.
  2. To toast the pine nuts and sesame seeds, heat a small frying pan over a medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden.
  3. Put the carrots, beetroots, courgettes, and radishes through a vegetable spiralizer to turn them into long thick ribbons. Alternatively, use a vegetable peeler.
  4. Place all the vegetable strips except the beetroot in a serving bowl and toss with the chopped coriander leaves (adding the beetroot separately prevents the whole salad turning pink). Distribute between 4 serving plates, add the beetroot, pour over the dressing, scatter a few of the pine nuts and furikake or sesame seeds over each portion, and serve.

Recipe taken from Neal's Yard Remedies Healing Foods, published by DK, £16.99,

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  • 1 cup chopped hearts of romaine
  • ¼ cup chopped fresh chives
  • 2 large tomatoes, cut into wedges
  • 1/4 fresh jalapeño , stemmed and seeded
  • 1 large red bell pepper, cut into eighths
  • 2 large stalks celery, trimmed
  • 1 medium carrot, peeled
  • 1 cube Ice cubes

Working in this order, process lettuce, chives, tomatoes, jalapeno, bell pepper, celery and carrot through a juicer according to the manufacturer's directions. (No juicer? See Tip.)

Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain your hands.

Spicy vegetable juice recipe - Recipes

Cooking with Less Fuss, More Flavor

Would you rather have your refreshing summer vegetables raw? Check out my quick and easy gazpacho recipe. Is your garden full of green tomatoes that won't have time to ripen? Turn them into my super simple, super popular salsa-like green tomato relish. Or learn how to ripen green tomatoes indoors the really easy way.

I have a sheep farmer friend who recently told me that she swears by Campbell's V8 juice when working out in the heat. She says it's more rejuvenating than drinking water or Gatorade and literally makes the difference between wanting to keel over and being able to keep going for hours.

This is the kind of stuff I need to know—especially during haying season.

But Campbell's V8 juice is mostly made from water and tomato paste, plus a frightening amount of salt. (Since you lose so much sodium while sweating, this may be part of the reason for its revitalizing abilities.) So what would be better than V8? Homemade V8!

Technically my version is only V4, but you can add more vegetables if you like. Either way, this healthy, easy to make vegetable tomato juice will blow that V8 away.

To make it, all you do is chop everything up and toss it into a pot, simmer until soupy, then put it through a food mill (I have this one and love it). It's a great way to use up overripe, imperfect, or just plain ugly tomatoes, which you can sometimes find for a deal at farmers' markets. The first time I made it I used a bunch of tomatoes from my kitchen garden that had all cracked after a recent rainstorm and needed to be dealt with immediately.

As I started putting the cooked mixture through my food mill, it seemed like an awful lot of it was being left behind, so I whizzed it up in the blender first and then put it back through the food mill. The two cups of leftover pulp were happily gobbled up by our always ravenous chickens.

The unblended version is smooth and delicate and, if possible, tastes more like fresh tomatoes than fresh tomatoes actually do. It would be the perfect thing to serve at a Sunday brunch.

The blended version is thicker and richer and has more celery and parsley flavor. It's also better for you since you're drinking more of the vegetable goodness. Both versions are refreshing and delicious—and miles above anything you'll find at the store.

You can halve this recipe, but after the first sip you'll probably be sorry you did. As always, I urge you to seek out local and organic ingredients they really do make a difference. Want to preserve your homemade juice in glass jars? See the canning instructions at the end of the recipe.

This juice makes great Bloody or Virgin Marys, too.

Gardener's Delight Tomato Vegetable Juice
Makes about 6 cups (48 oz)—Adapted from Gourmet via Simply Recipes

I doubled Elise's version on Simply Recipes and then applied my More, More, More philosophy, which included upping the onions and tossing in some fresh parsley.

You can also add even more vegetable goodness. Campbell's V8 juice also contains beet juice concentrate, along with celery, carrot, lettuce, parsley, watercress, and spinach juice concentrates. Since I can't bear to eat my beets any other way than caramelized with garlic I'm thinking about tossing in some carrots or Swiss chard (which is so easy to grow, even in containers!) or perhaps even some sweet red peppers.

If I'm going to be drinking this while picking up hay or otherwise sweating profusely, I double the amount of salt.

6 pounds of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped
2 cups chopped organic white or yellow onion
2½ cups chopped organic celery
1 cup chopped fresh parsley
(stems are fine)
2 Tablespoons honey
2 teaspoons salt
1 teaspoon cumin powder
6 drops hot sauce, such as Tabasco or Sriracha

Splash or two of Worcestershire sauce
Freshly ground pepper to taste

Put all the ingredients in a large stainless steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes.

If a thicker juice is desired, first carefully blend the vegetable mixture in batches in a counter top blender, then put it through a food mill. For a smoother and more delicate juice, go straight to the food mill.

A sieve might work but it would probably take forever. Next time I'll try using my hand blender instead of the counter top blender. Update: The hand blender worked really well.

Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge. I tried freezing some in a small plastic freezer container, but haven't defrosted it yet. I'll let you know how it comes out when I do.

Update: When I defrosted the frozen tomato juice it had separated some, so that you could see teeny bits of tomato. It tasted okay but looked a little odd. I put it in the blender, and that made it all bubbly and sort of orange, though after sitting in the fridge for a while it settled down.

For long term storage, this juice would probably fare better if canned in glass jars using the instructions below. If you use the frozen juice in a recipe, I'm sure it would work fine.

To preserve your juice in glass jars: Heat juice 5 minutes at 190°F (I love my digital kitchen thermometer). Do not boil. Add 2 Tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 Tablespoon lemon juice or 1/4 teaspoon citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a water-bath canner.