Homemade Tomato Juice Without Tomatoes Low Fat
Craving the bold, savory flavor of tomato juice but want a twist that skips the tomatoes? This Homemade Tomato Juice Without Tomatoes is a low-fat, vibrant alternative that’s both surprising and satisfying. Featuring a creative blend of nutrient-rich carrots, sweet red bell pepper, earthy beet, and crisp celery, this vegetable-packed concoction delivers all the depth of classic tomato juice with none of the tomatoes. Enhanced with tangy lemon juice, a splash of apple cider vinegar, and a pinch of smoked paprika for that signature smoky undertone, this drink is bursting with refreshing flavor. Whether served fresh or chilled, it’s perfect as a standalone beverage, cocktail base, or light appetizer. Plus, it’s quick to prepare and packed with vitamins, making it a deliciously healthy addition to your routine!
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Recipe Information
Ingredients
- 2 medium (peeled and chopped) Carrots
- 1 large (seeded and chopped) Red Bell Pepper
- 1 small (peeled and chopped) Beet
- 2 medium (chopped) Celery Stalks
- 3 cups Water
- 2 tablespoons Lemon Juice
- 1 tablespoon Apple Cider Vinegar
- 0.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoons Smoked Paprika
- 0.5 teaspoons Onion Powder
- 0.5 teaspoons Garlic Powder
- 0.25 teaspoons Black Pepper
- 2 tablespoons (chopped, optional for garnish) Fresh Parsley
Instructions
Start by thoroughly washing all the vegetables (carrots, red bell pepper, beet, and celery). Peel the carrots and beet, and chop all vegetables into smaller pieces for easier blending.
In a medium saucepan, add the chopped carrots, beet, celery, and red bell pepper. Pour in 3 cups of water.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the saucepan and let it cook for about 15-20 minutes, or until all the vegetables are tender.
Remove the saucepan from heat and allow the mixture to cool slightly. Once it's safe to handle, transfer the cooked vegetables and their cooking liquid into a blender.
Blend on high until the mixture is smooth. Strain the blended mixture through a fine-mesh sieve or cheesecloth into a large bowl or pitcher to achieve a smooth juice consistency. Discard the pulp or save it for another recipe (e.g., soups or stews).
Stir in the lemon juice, apple cider vinegar, salt, smoked paprika, onion powder, garlic powder, and black pepper. Adjust the seasoning to your taste preference.
Transfer the juice to a serving pitcher or individual glasses. If desired, garnish with freshly chopped parsley for a burst of freshness and visual appeal.
Serve immediately or chill in the fridge for up to 3 days. Stir before serving, as natural separation may occur.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 24.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
