Title: Fresh tomato juice
 Categories: Beverages, Vegetables, Diabetic, Low cal
      Yield: 4 Servings
 
      6    Tomatoes; ripe & juicy
           -Salt & freshly ground
           -pepper (optional)
      1 pn Oregano, dried;or fresh
           -thyme
      4    Lemon wedges; small
 
  Wash, blanch, peel and chop the tomatoes. Put through a food mill or
  sieve directly into a bowl. Add enough ice water to make 4 cups.
  Season lightly with salt and pepper (if using them) and herb. Taste,
  and enhance the seasonings. Serve cold with a squeeze of lemon juice.
  
  Nutrients for 1 cup with 1 teaspoon lemon juice
  
  Calories: 26 Exchange: 1 vegetable
       g               mg carbohydrate: 6 potassium: 280 protein: 1
  sodium: 38 fat: negligible cholesterol: 0 fiber: 1
  
  SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From
  Around the World_ by Vilma Liacouras Chantiles