Leave it to the editors at America’s Test Kitchen to come up with a homemade version of V8 that’s fresh, pretty and lower in sodium. They eschewed the thick, tomato puree-like texture for zesty, raw whole tomato, which they blended with spinach, watercress, carrot and celery. The result is a bright green-and-red juice you simply can’t get out of a can. Optional Worcestershire sauce adds a touch of umami.
The recipe is one of 160 juices, flavored waters, broths and fermented beverages featured in the new cookbook, “The Complete Guide to Healthy Drinks” (America’s Test Kitchen; $28).
America’s Test Kitchen V5 Juice
Serves 1 to 2. — From America’s Test Kitchen’s The Complete Guide to Healthy Drinks (America’s Test Kitchen; $28)
1 medium tomato (6 ounces)
2 cups curly-leaf spinach
1/2 cup watercress
1 carrot, unpeeled
1 celery rib
1/8-1/4 teaspoon Worcestershire sauce (optional)
Coarse sea salt (optional)
On low speed, process tomato through juicer into storage container or serving glass. Increase speed to high and process spinach, watercress, carrot, and celery (in that order). Stir in Worcestershire sauce and sprinkle with salt, if using. Stir to combine before serving.
