1 48-ounce bottle of low-sodium tomato juice cocktail 3 cups filtered water 2 cups assorted sliced vegetables (roots, onions, green and red bell peppers, etc.)* 4 tomatoes, chopped 2 celery ribs, chopped 1 large carrot, chopped 1 bunch parsley 2 tablespoons fresh basil 2 teaspoons fresh rosemary 2 bay leaves 1/2 teaspoon crushed hot red pepper 1/2 teaspoon fennel seeds *Avoid cabbage family vegetables as they impart a strong flavor
In a large nonreactive saucepan, combine tomato juice, water, vegetables, and herbs. Bring to a boil over moderate heat. Reduce heat to low and simmer for 40 minutes. Transfer to a strainer set over a bowl, pressing firmly with a wooden spoon to extract all the juices, or process through a food mill. Discard pulp. Serve hot or cold. Freezes beautifully in 1 cup measures.
