This is a cross between a juice or smoothie and a soup, otherwise known as a ‘smoopie’. It’s delicious served on ice for a summery light lunch. The tomatoes are very juicy so it’s a good idea to put them through the juicer more than once to extract every last drop.
2 large, vine-ripened beefsteak tomatoes, cut into wedges
2 medium carrots, peeled and halved lengthways
1 small red (bell) pepper, deseeded and cut into long wedges
1 stick celery, cut in half
½ cucumber, quartered lengthways
3 medium radishes, halved
½ teaspoon flaxseed oil
few drops Tabasco sauce
juice of ½ lemon
small clove garlic, minced
1–2 teaspoons barleygrass powder (see page 14)
basil leaves, chopped, for sprinkling
ice, to serve (optional)
SERVES 2
Juice the tomatoes, carrots, red (bell) pepper, celery, cucumber, radishes and stir in the flaxseed oil, Tabasco, lemon juice, garlic and barleygrass. Sprinkle with basil and add ice cubes, if you like.
(You could also blend this juice; it will have a thicker consistency so you may need to add some pure or filtered water.)