Toasting the cumin mellows the flavor in this tangy tomato drink.
Source: Better Homes and Gardens
1-1/4 teaspoons ground cumin 1 46-ounce can tomato juice 1/3 cup lime juice 1/4 teaspoon ground black pepper 1/8 teaspoon ground red pepper Fresh cilantro sprigs (optional) Lime peel curls (optional)
1. Heat a large saucepan over low heat for 1 to 2 minutes or until hot. Place cumin in saucepan. Cook and stir over low heat for 30 seconds. Carefully add tomato juice, lime juice, black pepper, and red pepper. Bring mixture to boiling, stirring occasionally; remove from heat. Serve immediately. (Or, cool; cover and store in the refrigerator for up to 3 days. To reheat, place mixture in a large saucepan. Heat over high heat until hot, stirring occasionally.) 2. To serve, ladle into mugs. If desired, top each with cilantro sprig and lime peel curl. Makes 16 (6-ounce) servings. Make-Ahead Tip: Up to 3 days ahead, prepare the sipper; cover and chill. To serve, reheat as directed.
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