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Vegetable cocktail


  • A cucumber
  • 2-3 garlic clovers
  • 4 tomatoes
  • Tabasco
  • 3 celery stalks
  • juice of one lemon
  • celery salt, pepper
  • ½ glass mineral water
  • 2 slices of lemon or limei

  1. Scald the tomatoes, remove skins and chop finely. Peel the celery stalks, rinse and remove the woody parts. Finely chop one of the stalks. Peel the garlic and squeeze through a garlic press. Peel and chop the cucumber.
  2. Blend all the vegetables together with the garlic and ½ glass mineral water. Season  to taste with the celery salt, lemon juice, pepper and dash of Tabasco. Place in the fridge for an hour. Pour the cooled-down cocktail into glasses and decorate with the lime slices and celery stalks.
  3. If you want you can enrich the cocktail with some herbs e.g. basil or lemon balm, which may be blended with the vegetables or sprinkled over the top
Because of their high nutritional value and excellent taste vegetable juice should become an essential component of your everyday diet. When drunk regularly, juices satisfy daily demand for vitamins, minerals, carbohydrates and water.