Fresh Tomato Juice
6.00 Tomatoes; ripe & juicy
-Salt & freshly ground
1.00 pn Oregano, dried;or fresh
4.00 Lemon wedges; small
Wash, blanch, peel and chop the tomatoes. Put through a food mill or
sieve directly into a bowl. Add enough ice water to make 4 cups.
Season lightly with salt and pepper (if using them) and herb. Taste,
and enhance the seasonings. Serve cold with a squeeze of lemon juice.
Nutrients for 1 cup with 1 teaspoon lemon juice
Calories: 26 Exchange: 1 vegetable
g mg carbohydrate: 6 potassium: 280 protein: 1
sodium: 38 fat: negligible cholesterol: 0 fiber: 1
SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From
Around the World_ by Vilma Liacouras Chantiles