Spicy vegetable cocktail

Spicy vegetable cocktail


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The cancer-fighting phytochemical lycopene is highly concentrated in commercial tomato products such as tomato juice.

Lynn Lewis

Serves: 4 

  • 3 cups (750ml) tomato juice
  • ¼ cup (30g) coarsely chopped, seeded green capsicum
  • 1 spring onion, trimmed to 10 cm, thinly sliced
  • 1 tablespoon coarsely chopped parsley
  • 1 tablespoon horseradish sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon sugar
  • ½ teaspoon Tabasco, or to taste
  • celery stalks and lemon slices, for garnish (optional)

Preparation:8min  ›  Ready in:8min 

  1. In a blender, process the tomato juice, capsicum, spring onion, parsley, horseradish sauce, Worcestershire sauce, sugar and Tabasco until smooth, 2 to 3 minutes.
  2. Serve over ice. Garnish with celery and lemon, if desired.

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