Vegetable Cocktail Recipe

Ingredients

1/2
450 ml/13 fl oz
75 g/3 oz
1 tbsp
1 tsp

450 ml/13 fl oz

medium cucumber
tomato juice
chopped celery
soy sauce
chopped fresh mint/1/2 tsp dried leaf mint
salt and pepper to taste
Water
Watercress sprigs

Method:

1. Peel, seed and chop cucumber. Combine cucumber, tomato juice, celery, soy sauce, mint, salt and pepper in a blender. Process until smooth. Pour into a pitcher and stir in 375 ml/13 fl oz water; add more water if desired. Refrigerate until well chilled. Garnish with watercress sprigs. Makes 3/4 liter