Tomato-Vegetable Juice


This healthy tomato-vegetable juice recipe contains all the components of a healthy salad, such as lettuce, tomato, bell pepper, celery and carrot, but with less salt than bottled vegetable juice blends.

Active Time:
15 mins
Total Time:
15 mins
2 servings, about 8 ounces each

What Type of Juicer Should I Use?

There are two main categories of juicers: high-speed and low-speed. High-speed centrifugal juicers process fruits and vegetables at a higher speed through contact with a spinning shredder against a mesh filter. Low-speed masticating juicers process fruits and vegetables at a lower speed, producing less heat and noise and extracting more juice than high-speed juicers. Both categories of juicers work well for this recipe. Learn more about the different types of juicers and tips on how to start juicing.

How to Make Juice with a Blender

No juicer? No problem. You can make this tomato-vegetable juice recipe in a blender.

1. Coarsely chop all of the ingredients. Place the romaine, chives and tomatoes in the blender and process until liquefied. Add the remaining ingredients; blend until liquefied.

2. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth.

3. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain your hands.

Additional reporting by Jan Valdez


  • 1 cup chopped hearts of romaine

  • ¼ cup chopped fresh chives

  • 2 large tomatoes, cut into wedges

  • 1/4 fresh jalapeño, stemmed and seeded

  • 1 large red bell pepper, cut into eighths

  • 2 large stalks celery, trimmed

  • 1 medium carrot, peeled

  • Ice cubes


  1. Working in this order, process lettuce, chives, tomatoes, jalapeño, bell pepper, celery and carrot through a juicer according to the manufacturer's directions.

  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.



Nutrition Facts (per serving)

46 Calories
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size about 8 ounces
Calories 46
% Daily Value *
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 1g 2%
Vitamin A 3250IU 65%
Vitamin C 43mg 47%
Folate 135mcg 34%
Sodium 82mg 4%
Calcium 82mg 6%
Iron 2mg 8%
Magnesium 55mg 13%
Potassium 466mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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