Juices / 10 min
Peach tomato basil juice
A savory-sweet summer juice combining ripe peach, tomato, basil, lemon and black pepper.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 2 glasses
Ripe peach gives tomato juice a rounder, fruitier center, while basil, lemon and pepper keep it savory. It is an unusual but practical way to use produce at its peak.
Ingredients
- 2 ripe peaches, pitted
- 2 large ripe tomatoes, quartered
- 6 basil leaves
- Juice of ½ lemon
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup ice
Method
- 1. Add peaches, tomatoes, basil and lemon juice to a blender.
- 2. Blend until smooth, then strain if you prefer a thinner drink.
- 3. Stir in salt and pepper, pour over ice, and serve.
Estimated nutrition
- calories
- 85 calories
- fat
- 1 g fat
- carbohydrate
- 20 g carbohydrates
- protein
- 3 g protein
- fiber
- 5 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Nectarines can replace peaches.
- Cilantro can replace basil for a more savory note.
- Use a pinch of chili flakes instead of black pepper.
Good to know
Chill the tomatoes and peaches first; this keeps the juice cold and makes the flavor more focused.
Questions, answered.
What tomatoes work best?
Use ripe, juicy tomatoes with plenty of flavor; watery salad tomatoes are ideal for blending.
Can I make this without straining?
Yes. The unstrained version is thicker and more like a drinkable gazpacho.