From Healthy Cocktails from the Royal Park Evian, 2000, Editions Herme.
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Provence
By Royal Parc Evian
July / August 2003
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Provence
- 4 fresh tomatoes, seeded and cut into pieces
- 5 or 6 fresh basil leaves
- 1 oz. fresh-squeezed lemon juice
- 1 1/4 oz. mineral water
- 5 ice cubes
- Pinch celery salt
- 3 drops Tabasco
Place the tomato pieces in a blender and blend them for a few seconds, then measure and strain out about 7 ounces of juice. Return this juice to the blender. Add the basil leaves, lemon juice, water, ice cubes, celery salt, and Tabasco and blend for 30 seconds. Strain the mixture into a large glass.
*The information in this article was accurate at the time it was published on 7/1/03.
