348 tomato juice recipes

Slow-cooker chili with ground beef, red kidney beans, diced tomatoes, bell pepper, and a generous shake of chili powder. Set it in the morning, eat by dinner. Hands-off weeknight comfort.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Beef and bacon chili browns ground beef in rendered bacon fat with pinto beans, picante sauce, and tomatoes for a smoky weeknight chili. The bacon is the magic. Ready in an hour.

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

German cabbage rolls (kohlrouladen) stuffed with ground beef, rice, and onion in a sweet-tart tomato sauce thickened with gingersnap crumbs. The Old World comfort dish.

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

Clean fresh greek flavors make this recipe a winner. Very clean and fresh tasting with a perfect combination of flavors.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

A rich and delicious and satisfying salmon dish that even meets all the requirements of a Paleo diet.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Mihshi malfuf bi zayt (meatless cabbage rolls): Lebanese vegetarian cabbage rolls stuffed with rice, chickpeas, tomato, and parsley, simmered with garlic, mint, and lemon. Served cold or lukewarm.

The way my Grandma used to make it. Very hearty and comforting.

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Takes no time to make, and it comes out tasty and refreshing.

Quick and easy rendition of a classic. Serve these garlicky marinated shrimp over or tossed with your favorite pasta.