Step 1

Combine all ingredients in a non-reactive pot. Simmer over low, uncovered, for about 45 minutes until mixture becomes very soupy. Stir occasionally to help break up the pieces.

Step 2

Ladle mixture into a blender and purée, working in batches if making a large volume. Once blended, force through a sieve or use a food mill to extract all the pulp. Discard pulp and chill juice completely. Once cooled adjust seasoning to taste.

Step 3

Store in the refrigerator for up to 7 days.