Carrot Tomato Smoothiecomments (1) July 22nd, 2008
1 cup carrot juice
2 cups frozen tomato pieces or cherry tomatoes
1/4 cup fresh parsley
Dash of salt
Tabasco sauce (optional)
Celery stalk and toasted sunflower seeds for garnish (optional)
If you always think of smoothies as a fruit-based concoction, give this healthful veggie version a try. It’s a great way to use up tomatoes from the summer garden.
If you can get fresh carrot juice, use it. And if you own a juicer, juice your own carrots. If not, you can use canned juice.
Blend the carrot juice with the frozen tomatoes in the blender. Add the parsley at the last minute so that it retains some texture and color. Add salt to taste. You may wish to add a dash of Tabasco sauce for additional kick. Garnish with a celery stick and toasted sunflower seeds.
Recipe by Lynn Alley
from issue #31
posted in: tomatoes, carrots, beverage