Title: Fresh Tomato Juice
Categories: Beverages, Vegetables, Low-cal
Yield: 4 Servings

6 Tomatoes; ripe & juicy
-Salt & freshly ground
-pepper (optional)
1 pn Oregano, dried;or fresh
-thyme
4 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini