Red Hot Shot

Name: Red Hot Shot
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 400g ripe tomatoes, chilled; 125ml (1/2 cup) water; 1 1/2 tbsps. fresh lemon juice; 2 1/2 tsps. worcestershire sauce; 2-3 drops red Tabasco pepper sauce; 2 Salt & freshly ground black pepper; Ice Cubes; celery sticks with leaves, to serve; Lemon wedges, to serve

Use a juice extractor to process the tomatoes. Transfer to a jug. (Alternatively, place the tomatoes in the jug of a blender and blend until pureed. Strain through a sieve into a jug. Discard seeds…

Cook10 min
Total10 min
Serves2
LevelEasy

Dairy-Free Low-Carb Pescatarian

Ingredients

Method

Use a juice extractor to process the tomatoes. Transfer to a jug. (Alternatively, place the tomatoes in the jug of a blender and blend until pureed. Strain through a sieve into a jug. Discard seeds and skin.)
Combine the tomato juice (you will need 300ml), water, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker. Taste and season with salt and pepper. Add the ice cubes, cover with the lid and shake well until chilled.
Strain the tomato mixture into 2 serving glasses. Garnish with celery sticks and lemon wedges, and serve immediately.