Saturday, March 01, 2014

Saturday Refreshment: El Comodoro

As winter wanes and spring is upon us, Johnny Gutts recommends a savoury restorative that is easily concocted with fresh vegetables and a counter-top juicer.

• 2 carrots
• 2 Roma tomatoes
• 1/2 cucumber
• 1 serrano pepper
• 1 clove garlic
• 3-4 kale stalks

Juice the ingredients after chopping and peeling. Should fill a standard pint glass with ice.
Add dash of Worcestershire sauce or Angostura bitters, and some chopped cilantro.
Salt & pepper to taste. Stir and enjoy.

The fibre-rich leftover pulp can be used in soups and salads.