- For the smoothie
- 2 carrots
- 3 stalks Celery
- 1 red paprika
- 1 shallot
- 1 garlic clove
- 1 cooked potato
- 8 centiliters gin
- 2 tablespoons lemon juice
- 400 milliliters Tomato juice
- 10 tablespoons crushed Ice cream
- Tabasco sauce
- freshly ground Black pepper
- To serve
- 1 piece Celery
For the smoothie, peel and chop the carrots. Rinse the celery and cut into pieces.
Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and chop.
Peel and dice the shallot and the garlic. Peel and chop the potato.
Combine the prepared ingredients in a blender along with the gin, the lemon juice, the tomato juice and the ice. Purée together for about 3 minutes.
Season with Tabasco sauce, salt and black pepper.
To serve, rinse the celery and cut into 3 cm long pieces (approximately 1 1/4 inches). Cut small slices with a sharp knife, from the top to halfway down and place in ice water so that the strips curl.
Pour the smoothie into a glass and serve decorated with the celery blossom.