Serves: 6
Total Calories: 57

4 medium tomatoes (or enough for 3 cups juice)
3 cloves garlic
4 medium carrots (or enough for 2 cups juice)
1 medium cucumber grated
1/2 green bell pepper finely chopped
2 tablespoons chopped fresh basil or 1 teaspoon dried
1 tablespoon red wine vinegar or lemon juice
sea salt to taste

1. Core the tomatoes and run them through a juice extractor, saving the pulp. Transfer both the juice and the pulp to a large bowl. Note that it is important to juice the tomatoes before the carrots because you do not want to mix the tomato pulp, which you will be using, with the carrot pulp, which you will be discarding.

2. Run the garlic through the juicer. It is not necessary to peel it first.

3. Juice the carrots and add the carrot-garlic juice to the tomatoes.

4. Mix in the remaining ingredients and serve immediately with Sesame, Poppy Seed, and Garlic Pita Points.

Nutritional Facts:

Serves: 6
Total Calories: 57
Calories from Fat: 0

More Recipes from the For the Love of Garlic Cookbook:
Garlic-Lentil Soup
Garlicky Chicken Soup
Baby Lima Bean Soup with Rosemary and Garlic
Garlic, Greens, and Rice Soup
Using Garlic, Scallions, Scapes, and Chives
Potato and Cauliflower Soup with Roasted Garlic
Potato and Mustard Greens Soup with Roasted Garlic
Soup Provencal
Gazpacho Supreme