29 tomato juice blend recipes

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.

Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Big-batch Super Bowl chili with ground beef, pinto beans, and tomato juice base, simmered low for hours with a deep spice blend of cumin, cayenne, and paprika. Feeds a crowd.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

All-purpose marinade with soy sauce, brown sugar, tomato juice, safflower oil, and garlic. A sweet-savory blend that works on beef, chicken, pork, fish, and vegetables.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.