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  • Apr 14th 2014
  • 0 comment


  • 6 medium ripe tomatoes (or tamarillos), stem removed and cut in half
  • 1 medium cucumber, peeled and very roughly chopped
  • 1 stick celery, very roughly chopped
  • 1/2 cup coriander leaves
  • 1 red chilli, seeds removed
  • 100ml cold water
  • 3 cups (75g) baby spinach leaves
  • 1/2 tsp salt
  • 60ml vodka (optional)
  • Whole celery stalk and thin radish slices to garnish


  1. Place the tomato, cucumber, celery, coriander, chilli, cold water, spinach and salt into the blender jug. Blend at speed 5 (liquify) for 20 seconds.
  2. Place a fine sieve over a mixing bowl. Pour the vegetable juice into the strainer. Using the back of a spoon, firmly press the pulp into the sides of the mesh to extract as much of the liquid possible. Reserve the juice underneath.
  3. Return the pulp from the sieve to the blender jar and blend at speed 5 (liquify) for 8 seconds. Pour the mixture again into the sieve and press out the juice. Discard any of the remaining pulp in the sieve.
  4. Chill the juice for 1-2 hours. Pour into 2 cocktail glasses adding 30 ml of Vodka to each glass. Garnish with the celery stalk and radish slices.


  • Tamarillos are the fruit used traditionally in this recipe. They are in season in the winter months, use in place of tomatoes when available.