Crimson Garden

01

What you’ll need

• 300 ml chilled low-sodium tomato juice made only with tomatoes and salt
• 120 g ripe tomato, roughly chopped
• 80 g cucumber, peeled and roughly chopped
• 80 g jarred roasted red pepper, drained (check that the label is vegan and alcohol-free)
• 30 ml fresh lemon juice
• 15 ml unfiltered apple cider vinegar
• 2 teaspoons pure maple syrup
• 60 ml cold water
• 1/2 teaspoon smoked paprika, divided
• 1/8 teaspoon ground celery seed
• 1 small pinch cayenne pepper
• 1/4 teaspoon celery salt
• 4 cherry tomatoes
• 2 small celery leaves
• 2 large clear ice cubes

02

Mix the drink

1. Place the cherry tomatoes in a dry skillet over medium-high heat and cook for 3 to 4 minutes, turning, until lightly blistered. Cool completely.
2. Add the tomato juice, chopped tomato, cucumber, roasted red pepper, lemon juice, apple cider vinegar, maple syrup, cold water, 1/4 teaspoon smoked paprika, celery seed and cayenne to a blender.
3. Blend on high for 45 seconds until completely smooth, then pass through a fine-mesh sieve into a jug, pressing gently. Do not force thick pulp through the sieve.
4. Cover and chill for 30 minutes. Stir thoroughly before serving; the drink should be very cold but still pourable.
5. Mix the celery salt with the remaining 1/4 teaspoon smoked paprika on a small plate. Moisten half the rim of each glass with a cut edge of the squeezed lemon, then dip that half into the seasoning.
6. Place one large ice cube in each glass. Divide the chilled mixture between the glasses and gently roll each drink once into a clean jug and back into its glass to combine without adding bubbles.