August Harvest Veggie Juice

August Harvest Veggie Juice is a savory and nutritious blend of tomatoes, corn, and eggplant, with the added flavors of bell peppers, celery, and basil. The sautéed eggplant brings a rich and creamy texture to the juice. Adjust the seasoning based on your taste and enjoy this flavorful and garden-fresh juice! Tomatoes provide vitamins A and C. Corn and eggplant are good sources of dietary fiber. Eggplant is low in calories and contains potassium and folate.

Ingredients:

  • 4 large tomatoes, chopped
  • 1 cup corn kernels (fresh or cooked)
  • 1 medium-sized eggplant, diced
  • 1 celery stalk, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 red onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • Handful of fresh basil leaves
  • Salt and black pepper to taste
  • 1 cup cold vegetable broth or water
  • Ice cubes (optional)

Instructions:

  1. Prepare the Ingredients:

    • Chop the tomatoes, eggplant, red and green bell peppers, and red onion.
    • Mince the garlic clove.
    • Chop the celery.
    • Prepare the corn kernels.

  2. Cook the Eggplant:

    • Heat olive oil in a pan over medium heat. Add diced eggplant and sauté until softened and slightly golden. Set aside to cool.

  3. Juicing:

    • In a blender, combine the chopped tomatoes, cooked eggplant, corn kernels, chopped celery, chopped red and green bell peppers, chopped red onion, minced garlic, fresh basil leaves, salt, and black pepper.
    • Add cold vegetable broth or water to the blender.

  4. Blend:

    • Blend the ingredients until smooth. If the consistency is too thick, you can add more vegetable broth or water.

  5. Optional: Add Ice:

    • If you prefer a chilled juice, you can add ice cubes to the blender and blend until the ice is crushed.

  6. Mix:

    • Stir the juice to ensure all the flavors are well combined.

  7. Serve:

    • Pour the Summer Harvest Veggie Juice into glasses and serve immediately.

  8. Garnish (Optional):

    • Garnish with a basil leaf or a drizzle of olive oil for a decorative touch.

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