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| 3 gross | tomatoes |
| 2 Esslöffel | Miso, white or yellow |
| 14 mittel | carrots |
| 1/2 | lemon |
| 3 | Celery ribs |
| 2 | Scallions finely chopped |
| 1/2 | Bell pepper, green; finely chopped |
| 1 | Cucumber grated |
| 1/4 Tasse | Basil leaves, fresh; chopped |
| 2 Esslöffel | Dill, fresh; finely chopped |
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Chill vegetables.
Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of pulp and miso until smooth.
Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve 1/2 cup juice.
Transfer reserved juice to a large mixing bowl and combine with tomato/miso mixture and remaining ingredients.
Serve immediately.
Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol; 119 mg calcium
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