Bye bye, V8 juice! This healthy, homemade V4 version will blow you away (recipe here).
Everywhere you turn there's talk of fall, but the 90+ degree days say it's definitely still summer here in Missouri. Everything is looking a little haggard (including me), and our parched fields could really use some rain. While we're asking, a cool breeze would be very nice. How can it be so dry and humid at the same time?
Fall will be here soon (I think), and in the meantime, a chilled glass of this easy homemade vegetable tomato juice is a refreshing way to drink your garden veggies—and keep up your stamina while working outdoors. I may be sweating like mad sowing seeds for cool season greens, but at least the tomato plants are basking in the last blast of heat.
This flavorful, rejuvenating juice is like Campbell's V8 juice but much better, and it's been one of the most popular recipes on Farmgirl Fare since I originally posted it back in 2008. Did you know V8 juice is mostly made from water and tomato paste, plus a frightening amount of salt?
Technically my gardener's delight version is only V4, though you could certainly add more vegetables, such as beets, spinach, carrots, or sweet peppers, if you like. Either way, the homemade version 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. 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.
This juice will keep for at least a week in the fridge, or you can preserve it in glass jars (canning instructions are included in the recipe) to enjoy the taste of vine-ripened tomatoes on a deep winter day, when the heat and sweat of summer are nothing but a distant memory.
© FarmgirlFare.com, thinking cool while eating (and drinking) well.