Spicy Vegetable Cocktail
Prep: 15min
|
Servings: 2
|
Cook: T0M
A bright and crunchy vegetable cocktail packed with fresh greens and a hint of chili heat. One glass contains only 50 calories.
Ingredients
- 300 g small green bell peppers (2 small green bell peppers)
- 5 spring onions
- 200 g celery stalks (2 stalks)
- 200 g cucumber (1 piece)
- 200 g broccoli
- 12 small tomatoes
- 2 pinch salt
- green Tabasco sauce to taste
- Ice cubes
Instructions
-
1.
Halve the bell peppers, remove seeds, wash and cut into large pieces.
-
2.
Trim and rinse spring onions. Clean celery stalks, rinse and, if needed, split them apart.
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3.
Wash cucumber thoroughly, pat dry, and cut into chunks.
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4.
Clean broccoli, rinse and break into florets. Wash tomatoes; set aside 4 for garnish.
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5.
Juice the remaining tomatoes with bell peppers, spring onions, celery, cucumber, and broccoli in a juicer. Season with salt and optional green Tabasco sauce, pour over ice cubes in glasses, and garnish with reserved tomato slices.
