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 Vegetarian Gourmet, Summer 1993/MM by DEEANNE
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 217mg||7 %|
|Potassium 1183.5mg||31 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 22.4g|
|Protein 3.6g||5 %|
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Calories per serving: 137
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