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🥤 Spicy Vegetable Cocktail

48 kcal · 30 min · 4 servings

Ingredients

• 300 g small green bell peppers (2 small green bell peppers)
• 5 spring onions
• 200 g celery (2 stalks)
• 200 g cucumber (1 piece)
• 200 g broccoli
• 12 small tomatoes
• 2 pinches salt
• green Tabasco (to taste)
• Also: ice cubes

Instructions

1. 1. Cut the bell peppers in half.
2. 2. Remove the seeds and wash the peppers.
3. 3. Cut the peppers into large chunks.
4. 4. Clean the spring onions.
5. 5. Wash the spring onions.
6. 6. Clean the celery stalks.
7. 7. Wash the celery stalks.
8. 8. Remove the tough strings from the celery, if present.
9. 9. Wash the cucumber piece thoroughly.
10. 10. Dry the cucumber.
11. 11. Cut the cucumber into chunks.
12. 12. Clean the broccoli.
13. 13. Wash the broccoli.
14. 14. Divide the broccoli into small florets.
15. 15. Wash the tomatoes.
16. 16. Set aside four tomatoes for garnish.
17. 17. Put the remaining tomatoes into the juicer.
18. 18. Add the pepper chunks to the juicer.
19. 19. Add the spring onions to the juicer.
20. 20. Add the celery to the juicer.
21. 21. Add the cucumber chunks to the juicer.
22. 22. Add the broccoli florets to the juicer.
23. 23. Juice all the ingredients.
24. 24. Season the juice with salt.
25. 25. Add green Tabasco to taste.
26. 26. Fill the glasses with ice cubes.
27. 27. Pour the juice over the ice cubes.
28. 28. Garnish the glasses with the reserved tomatoes.

Nutrition per serving

• kcal: 48
• Protein: 2 g · Fett/Fat: 1 g · Carbs: 7 g