A refreshing vegetable drink made by blanching and straining ripe tomatoes, then seasoning the juice with salt and spices. Enjoy it at breakfast or as a pick-me-up before lunch.
Score an X on the blossom end of each tomato and blanch in boiling water for 30 seconds. Transfer them to ice water, then peel.
Add the peeled tomatoes and half of a 200 ml measure of water to a blender and blend until smooth.
Pour the mixture through a fine-mesh strainer to remove any skin and seeds. Stir in the salt and lemon juice.
Chill the tomato juice in the refrigerator for at least 20 minutes. Serve with a pinch of Turkish red pepper flakes on top.
Important: To make the tomatoes easier to peel, blanch them in boiling water for a few seconds, then transfer them to ice water. Adjust the salt to taste; homemade juice lets you control the salt, unlike canned tomato juice.
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