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This Spicy Tomato Juice is a delicious, sippable way to get your veggies!
Just a quick note to let you know this post is sponsored by Hurom. As always, all content and opinions are my own.
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Confession: I’ve never liked tomato juice….until NOW!
I find store bought tomato juice too thick and not very fresh tasting. It’s like drinking tomato sauce that, maybe belongs on pasta, but cold. It’s just never been appetizing to me.
But, I’ve always liked the idea of tomato juice (and, hello, Bloody Mary’s!) so I was determined to create a homemade tomato juice that I actually enjoy drinking.
This Spicy Tomato Juice is perfect! The perfect balance of earthy and sweet, with a subtle kick of spicy heat. So good!
You know vegetables are good for you. But, are you eating enough?
Fresh vegetables are rich in vitamins, minerals, and antioxidants. For some people, the thought of needing to meet the daily requirement is daunting.
Juicing is the perfect answer. A lot of vegetables can go into one glass and the absorption of nutrients is quicker than when you eat them.
I’ve recently had the opportunity to test the Hurom Slow Juicer and I have to say I’m loving it. First of all, it’s the sleekest looking juicer I’ve ever seen and it’s quite compact. Looks good on my counter and doesn’t take up a lot of room – I’m already sold.
The Hurom brand of juicers uses Slow Squeeze Technology, which has nothing to do with the speed, but the way the juicer works. Instead of using sharp blades like most juicers, Hurom uses an energy efficient auger which is much more like juicing by hand.
Why does this matter to you? The Slow Squeeze Technology minimizes damage to the produce so that it retains more nutrients and it also produces more juice than your typical juicer. While it might not be quite as fast as other juicers because you have to prep the vegetables a bit more, it’s still quick and easy to use, easy to clean and the juice speaks for itself.
Just look at that gorgeous color above! That is the totally natural, beautiful rainbow color that was created as I alternated the different vegetables going through the juicer. Isn’t nature awesome?!
That’s 35 ounces of pure homemade Spicy Tomato Juice. It was almost too pretty to disturb, but trust me, you’ll want to whisk it all together so the flavors are balanced throughout.
The combo of vegetables in the Spicy Tomato Juice recipe below is the perfect balance for me. I used one jalapeño and thought it was just enough for a kick of heat as a background flavor. You can easily play around with these ingredients to make it your own.
- Want it sweeter? Add more carrots.
- Want it more peppery? Add more arugula.
- More earthy? Add another beet.
- Spicier ?Add an extra jalapeño.
- Wanna make it a cocktail? Add some vodka! (<- adults only, obviously!)
More recipes using garden vegetables
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Spicy Tomato Juice
Recommended Equipment
Ingredients
- 6 tomatoes
- 4 carrots
- 3 stalks celery
- 1 yellow bell pepper
- 1 red beet
- 2 big handfuls spinach
- 2 big handfuls arugula
- 1-2 jalapeño peppers seeds removed; optional
Instructions
- Wash all of the produce well. Peel the beet and carrots, if desired.
- Cut everything into pieces that will fit into your juicer.
- Place all ingredients into the juicer, a little bit a a time, alternating between hard and soft vegetables (or per your juicer's instructions).
- Once everything is juiced, whisk it all together.
- Place leftovers in an airtight glass container, like a Mason jar, immediately and keep in the fridge.
- Juice should ideally be used within 24 hours.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Annmarie M
Way too spicy for me. I had to add 6 more carrots and it’s still too spicy. I would’ve been better off starting with a 1/4 or 1/2 jalapeño and adding more, if needed. Also, i should’ve added an apple, too, or some other fruit to make it sweeter.
Jenn Sebestyen
Oh no. I don’t think jalapeños are very spicy at all, but of course everyone tolerates spice differently. Did you remove the seeds and ribs? Try adding the juice to soups where it will be diluted even more.
Annmarie M
Hi! Yes, I did remove the seeds and the ribs, as well. Great idea to add it to soups/stews! I’ve been adding it to salsa and my salads & I added some to the top of your spicy bean burgers, too!
Alisa Fleming
Growing up we ate a lot of “spaghetti with v8 juice” which is literally as simple and cheap as it sounds. I’m bettering this would make an amazing grown-up version!
Jenn S.
Oh my, I’ve never heard of that! I would think it would be too thin for pasta, but maybe if you cook it long enough so it concentrates?? I might have to try that!
Alisa Fleming
I really don’t remember how thin / thick V8 juice is, but it would kind of coat the noodles but be a little soupy. Budgets meant lots of canned food in the 80’s with my mom! But honestly, it was pretty good.
Jenn S.
Oh for sure, we were pinching pennies for much of my childhood. I’m totally going to try it! 🙂
Strength and Sunshine
I’ve never liked it either 😉 I like cooking with it (any veggie juice) but drinking…NO….I guess I’ll have to try if you try sauerkraut 😉
Jenn S.
Oh, for sure, I cook with it all the time, but could never do it cold. It’s a deal, Rebecca!