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Epicurious

Fresh Tomato Juice Cocktail

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.

Recipe information

  • Yield

    Makes about 6 cups

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

Special Equipment

3 (20-inch) squares of cheesecloth

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)

TagsCold DrinkBeveragesTomatoVegetableFennelRoot VegetableCeleryBrunchNonalcoholic5 Ingredients or FewerFood ProcessorSummerGourmet
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