3 lbs. yellow tomatoes, peeled and cut into large pieces
1 or 2 green jalapeno peppers, stem removed and cut into large pieces
1 lemon, cut into wedges
1 oz. fennel spice rub
6 fennel fronds
gray sea salt
In a stainless steel mixing bowl, toss the tomatoes with a little gray salt followed by the jalapeno pepper. Juice the mixture through a juice extractor (such as a Juiceman) then pour the mixture into a pitcher. Refrigerate. This can be done up to six hours before serving.
Rub the top rims of the glasses with a lemon wedge, and dip the rims in a saucer filled with the fennel spice. The spice will cling to the rim of the glass and flavor the drink as you sip. Fill the glasses with ice. Pour the tomato juice into each glass about an inch from the top. Garnish each with a fennel frond.
Courtesy of Michael Chiarello, NapaStyle, Inc. 2003 by M. Chiarello, D. Shalleck