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!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a medium saucepan, add the chopped carrots, beet, celery, and red bell pepper. Pour in 3 cups of water.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

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.

Step 8

Serve immediately or chill in the fridge for up to 3 days. Stir before serving, as natural separation may occur.

Nutrition Facts

Serving size	(1576.3g)

Amount per serving	% Daily Value*
Calories	221.2

Total Fat 2.2g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1716.4mg	0%
Total Carbohydrate 45.5g	0%
Dietary Fiber 16.4g	0%
Total Sugars 24.4g
Protein 7.7g	0%

Vitamin D 0IU	0%
Calcium 317.1mg	0%
Iron 3.2mg	0%
Potassium 2256.8mg	0%

*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.

Source of Calories

Fat: 8.5%

Protein: 13.2%

Carbs: 78.2%