Fresh Tomato Juice Cocktail |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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.
3. Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)
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