Tomato Juice Cocktail


  • 10 lb. ripe tomatoes
  • 3 Tbsp. minced onion
  • 3 Tbsp. sugar
  • 3 tsp. salt
  • 1 cup chopped celery
  • 2/3 cup chopped green pepper


Wash, scald and peel tomatoes. Quarter. Put 1 cup tomatoes with juice into a blender. Add onions, celery and peppers. Puree. Add to balance of tomatoes. Cook until soft enough to put through a colander. Discard pulp. Add salt and seal. Chill before serving.

By Robin from Washington, IA


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July 6, 2009 Flag


  • 1 (46 oz) can tomato juice
  • 1 Tbsp. instant minced onion
  • 1 Tbsp. sugar
  • 1 tsp. Lawry's seasoning
  • 1 tsp. powdered horseradish
  • 1/8 tsp. pepper
  • 1 bay leaf
  • 6 whole cloves
  • 1 whole allspice
  • 3 Tbsp. white vinegar


Combine all ingredients except vinegar in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; stir in vinegar, and let cool. Strain and discard bay leaf, cloves and allspice. Cover and chill 3-4 hours. Pour beverage into glasses.

By Robin from Washington, IA

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