Although I love to cook and bake and in general spend much more time preparing meals than is probably practical in today's world, there are a few things that I think of always and only as store-bought. I don't churn my own butter, grind my own flour, roast my own coffee beans, or squeeze my own juice. So when I discovered fresh tomato juice in Marion Cunningham's The Breakfast Book, it seemed rather novel and exciting.
It's far faster than squeezing a bag of oranges: just put fresh tomatoes in the blender and liquefy. Taste to see if you need a dash of salt. The juice has a light, frothy texture and a bright tomato taste; two fist-sized tomatoes make two glasses of juice. The glass on the right includes half a cucumber, also pureed in the blender, and is garnished with diced yellow tomato.
Is this something everybody else has been making forever? I'm looking forward to drinking it throughout tomato season and think it would make a cooling, special addition to any August brunch. The bloody Mary is not my drink, but if it is yours, make a batch with fresh tomato juice for a treat.
Sunday Brunch: Fresh Tomato Juice
About This Recipe
- 2 tomatoes
- Salt (optional)
Quarter the tomatoes and toss them into the blender, seeds and all. Blend until the tomatoes have turned into a light, frothy juice. Taste and add salt only if necessary. Serve immediately.