Vegetable Juice Puree
by Editorial Staff
Such mashed tomato juice is just a godsend for lovers of vegetable cocktails.
Servings: 4
Ingredients
- Medium tomatoes (finely chopped) – 8 pcs.
- Water – 1 1/2 cups
- Onions, medium size (finely chopped) – 1 pc.
- Garlic (peeled and minced) – 3 cloves
- Chili pepper (seeded and finely chopped) – 1 pc.
- White sugar – 3 tbsp
- Lime juice – 3 tbsp
- Cilantro – 2 teaspoon
- Salt – 1 teaspoon
- Mustard seeds (ground) – 1 teaspoon
- Horseradish (sauce) – 1 teaspoon
- Basil (dried) – 1/8 teaspoon
- Parsley (dried) – 1/8 teaspoon
- Hot sauce, hot – 2-3 drops
Directions
- Combine all ingredients in a large saucepan. Place the saucepan over medium heat and bring to a boil while stirring. Reduce heat to low and simmer, uncovered, for about 30 minutes, until tomatoes are soft. Remove the saucepan from the stove and leave it at room temperature until completely cooled.
- Pour the mixture from a saucepan into a blender and pulsate until smooth. Pass the resulting mass through a sieve, remove the seeds. Pour the sauce back into a saucepan, bring to a boil over medium heat, reduce heat, and simmer, uncovered, for about 12-18 minutes (3 cups of juice should remain). Cool the juice to room temperature, then refrigerate for 20 minutes. Serve chilled, garnish with celery and a slice of lime.
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