Homemade V8 Juice

I don’t know about you, but our vegetable garden is officially in full bloom. We are picking tomatoes, like big bowls of them, every day, along with cucumbers, beans, peppers, chilies, and broccoli, and I love every minute of it. It’s something I like doing after work, and at the end of the week I look at all of the bowls of tomatoes, peppers, and chilies, and think of things to make with them. So on a recent trip to our local farmer’s market, and while as was chatting it up with a couple of the local farmers, a lady approached them and asked to buy a huge basket of tomatoes. Of course I was going to ask this lady what she was going to do with all of those tomatoes, and her response was ‘I batch out large quantities of spicy v8 juice for bloody mary’s for football season’. As one of the farmer’s chimed in regards to the same process, I was intrigued to say the least.

So as I went back home, I decided to give my take on a v8 style juice, and man oh man was it ever good, and fresh to boot.

Homemade V8 Juice Recipe

    Homemade V8 Juice Recipe

This recipe, as it may not be the prettiest of juices, is not only easy to make, put it has just the right amount of spice (in my opinion) and you know that you put all of that fresh produce into it.

Let’s get started.

  • 1 lb of tomatoes (I used a variety from my garden)
  • 1 whole green bell pepper, diced
  • 1/2 whole red onion, quartered
  • 1 serrano chili, chopped (remove seeds if you do not want it too spicy)
  • 1/2 bunch flat leaf parsley, roughly chopped
  • 1 tbsp worchestershire sauce
  • generous pinch of salt
  • 1/4 tsp cracked black pepper
  • 2 cups of water, divided

To a medium sized saucepan, add 1 cup of water and all remaining ingredients. Bring to a simmer, and cook for about 30 minutes, covered.

Remove the cover, add in the remaining cup of water, give a good stir, then remove from the heat and let it cool for about 15 minutes.

Homemade V8 Juice Recipe
Homemade V8 Juice Recipe

Add the mixture to a blender, and blend until you think everything is nicely pureed.

Next you will need to strain the mixture. I use a chinois but if you do not have that then try and use a fine-mesh sieve, and place in a large mason jar. Discard or compost the remaining solids.

Chill the juice in the refrigerator, and when you are ready to serve, pour over some ice or a virgin bloody mary, or add a bit of vodka if you are making a cocktail.

The result is really, really good. I typically have to add stuff to my v8 drink to make it a bit spicy, but this combination was perfect. So if you are looking to use up some of those vegetables from your garden, or better yet supporting your local farmers, then give this one a shot. It’s well worth it. Hope you enjoy!

Homemade V8 Juice
Author: 
Recipe type: Juice
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 1 lb of tomatoes (I used a variety from my garden)
  • 1 whole green bell pepper, diced
  • ½ whole red onion, quartered
  • 1 serrano chili, chopped (remove seeds if you do not want it too spicy)
  • ½ bunch flat leaf parsley, roughly chopped
  • 1 tbsp worchestershire sauce
  • generous pinch of salt
  • ¼ tsp cracked black pepper
  • 2 cups of water, divided
Instructions
  1. To a medium sized saucepan, add 1 cup of water and all remaining ingredients. Bring to a simmer, and cook for about 30 minutes, covered.
  2. Remove the cover, add in the remaining cup of water, give a good stir, then remove from the heat and let it cool for about 15 minutes.
  3. Add the mixture to a blender, and blend until you think everything is nicely pureed.
  4. Next you will need to strain the mixture. I use a chinois but if you do not have that then try and use a fine-mesh sieve, and place in a large mason jar. Discard or compost the remaining solids.
  5. Chill the juice in the refrigerator, and when you are ready to serve, pour over some ice or a virgin bloody mary, or add a bit of vodka if you are making a cocktail.
  6. The result is really, really good. I typically have to add stuff to my v8 drink to make it a bit spicy, but this combination was perfect.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Homemade V8 Juice

  1. This is so much better than the bottled V8. It’s DELICIOUS, I can control how much sodium is in it, and it’s delicious. Did I already say that? I love this recipe and I’ll never buy bottled again. Thank you for posting this!

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