Directions
1Add chopped tomatoes, cucumber, celery, and crushed tomatoes to a high-powered blender. Blend on high until mixture is liquified.
2Pour mixture into a fine mesh sieve over a large bowl. Use a spatula to press the mixture down, extracting as much liquid as possible while removing seeds and skins.
3Transfer the strained tomato juice into a 32-oz Mason jar. Add the lemon juice, celery salt, and Tabasco sauce. Secure the lid and shake well. Place in the refrigerator for up to 3 to 4 hours to let the flavors meld.
4When ready to serve, shake the container for 15 seconds. Pour 1 cup of juice into a glass and add 1 scoop of ElectroReplenish powder. Stir well until completely dissolved.
5The tomato juice can be stored in the refrigerator for up to a week. Enjoy!
