VEGETABLE COCKTAIL

SERVES 4-6

• 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.