- 1 1/2 cups low-sodium tomato juice
- 1/4 cup chopped onion
- 2 tablespoons chopped green pepper
- 3 teaspoons sugar
- 2 teaspoons lemon juice
- 1 teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried savory
- 1/4 teaspoon celery seed
- 1 tablespoon canola oil
- Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator.