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About this recipe: Mango and not too sweet tomatoes in a refreshing drink that makes a great non-alcoholic cocktail. Great any time of the day!
For a summer starter, serve the drink in bowls as a cold soup. Omit the ice cubes and orange and lemon slices, and swirl in a little plain curd.* To make a gazpacho quencher, skin, seed and roughly chop 250 g tomatoes. Roughly chop a 5 cm (2 in) piece of cucumber, 1 celery stick, 2 spring onions and 1 garlic clove. Purée the chopped ingredients with 200 g tomato paste. Stir in 2 tsp balsamic vinegar and 250 ml still mineral water. Half fill 4 tall tumblers with ice and pour in the drink. Serve with long thin celery sticks, for stirring, and top with a sprinkling of chopped spring onions and diced tomato.
Tomatoes, ripe mangoes and watermelon all provide vitamin C, an important nutrient for maintaining immunity and promoting healthy skin. * Mango also provides beta-carotene, which the body converts to vitamin A. The beta-carotene content increases as the fruit ripens and its colour darkens. Vitamin A is essential for healthy skin and good vision, especially in dim light.
C * A, B6, E * B1, folate, copper, iron, potassium