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EatSmarter exclusive recipe

Spicy Garden Vegetable Cocktail

with Tabasco

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Spicy Garden Vegetable Cocktail
48
calories
Calories

Spicy Garden Vegetable Cocktail - This spicy, non-alcoholic cocktail is chock full of fresh vegetables

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Print
easy
Difficulty
15 min.
Preparation
Nutritions
1 serving contains
Fat1 g
Saturated Fat Acids0.1 g
Protein2 g
Roughage1.5 g
Sugar added0 g
Calorie48
Carbohydrates/g7
Bread exchange unit0.5
Cholesterol/mg0
Uric acid/mg56
Vitamin A/mg0.4
Vitamin D/μg0
Vitamin E/mg2.4
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg1.5
Vitamin B₆/mg0.3
Folate/μg51
Pantothenic acid/mg0.8
Biotin/μg4.6
Vitamin B₁₂/μg0
Vitamin C/mg127
Potassium/mg565
Calcium/mg104
Magnesium/mg33
Iron/mg1.7
Iodine/μg8
Zinc/mg0.7
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
2
small green Bell peppers (each about 150 grams)
5
2 stalks
Celery (each about 100 grams)
1 piece
Cucumber (about 200 g)
7 ounces
12
small Tomatoes
2
pinches Salt
green Tabasco sauce (as desired)
In addition: Ice cubes
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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Juicer

Preparation steps

Step 1/5
Spicy Garden Vegetable Cocktail preparation step 1

Halve peppers, remove seeds and ribs, rinse and cut into large chunks.

Step 2/5
Spicy Garden Vegetable Cocktail preparation step 2

Rinse scallions. Rinse celery and remove strings, if desired.

Step 3/5
Spicy Garden Vegetable Cocktail preparation step 3

Rinse cucumber, dry and cut into large pieces.

Step 4/5
Spicy Garden Vegetable Cocktail preparation step 4

Rinse broccoli and cut into florets. Rinse tomatoes. Set aside 4 to garnish.

Step 5/5
Spicy Garden Vegetable Cocktail preparation step 5

Extract the juice from the tomatoes, peppers, scallions, celery, cucumber and broccoli. Fill a glass with ice, and pour in juice. Season with salt and Tabasco sauce to taste. Serve immediately, garnished with reserved tomatoes.

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