Monday, 15 December 2008


  • 1 carrot, chopped
  • 1/2 cucumber, roughly chopped
  • 2 celery sticks, chopped
  • 1 clove garlic, chopped
  • 2 x 425 g cans of tomato juice
  • 125 g beetroot, cooked and chopped
  • 1 tbsp fresh herbs of your chose, chopped
  • 2 tsp Worcestershire sauce
  • 1 tsp Tabasco ( optional )
  • salt and ground black pepper
  • ice cubes to serve.
Blend half of the carrot, cucumber and celery and garlic with a little of the tomato juice. Add the rest of the vegetables and blend again until smooth. Pass the mixture through a fine sieve into a bowl or glass jug. Add the remaining tomato juice, Worcestershire  sauce, Tabasco salt and pepper to taste. Stir well and chill. Serve with ice in tall glasses.

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