Vegan tomato and basil juice

Vegan tomato and basil juice with tangy lemon. A savoury, well-seasoned juice for lunchtime that tastes almost like a cold soup.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 60 kcal per serving
• Protein: 3 g
• Fat: 1 g
• Carbs: 9 g

Ingredients

• 300g vine tomatoes
• 10g basil
• ½ lemon

Method

You’ll need: stick blender · chopping board · knife · sieve

1. Wash the vine tomatoes, cut out the cores and roughly chop them.
2. Pick the basil leaves, rinse them briefly and add them to the blender jug with the tomatoes.
3. Squeeze the juice of the half lemon over the ingredients – it balances the sweetness of the tomatoes.
4. Blend everything on the highest setting until no bits of skin are visible.
5. Pour everything through a coarse metal sieve, catch the juice and serve it chilled.

Good to know

Many people only know tomato juice from aeroplanes. Made fresh with herbs, though, it's an aromatic treat that's more like a cold soup.

Swaps

Basil → oregano (if you want to dial up the Italian touch, oregano brings a very dry, herby note).

Cooking tips

A pinch of black pepper and the tiniest touch of good salt really bring out the savoury character of this drink.

Storage

Keep this savoury juice in the fridge for one day at most, as tomatoes oxidise very quickly in the air.

Allergens

Completely gluten-free, lactose-free and vegan. Contains none of the major allergens.

Frequently asked questions

How long does tomato and basil juice keep in the fridge?

Keep this savoury juice in the fridge for one day at most, as tomatoes oxidise very quickly in the air.

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