in Drink Recipes

Fresh tomato smoothie with apricot kernel oil

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Ingredients for 2 servings:

  • 260 g cocktail tomatoes
  • 1 cucumber(s)
  • 1 bunch of basil
  • 2 tbsp oil (apricot kernel oil)
  • 1 shot of mineral water
  • 2 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the cucumber and roughly chop it. If you don’t want the tomato skin in your smoothie, you can score the tomatoes, blanch them briefly in boiling water, and after they’ve cooled slightly, peel off the skin. Then puree all ingredients, except the apricot kernel oil, in a blender until smooth. Finally, slowly mix in the oil and pour everything into glasses. Approximately 85 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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