Ingredients for 4 glasses:
4 stalks basil
Approx. 400 ml mineral water
1 cucumber
1 teaspoon salt
500 g tomato drink
1 tbsp peppercorns
4 tbsp lemon juice + juice for the rims of the glass
60 g pine nuts
Preparation:
1. Wash basil, pluck leaves, put small leaves in ice cube maker. Fill with mineral water, put in the freezer and freeze.
2. Peel the cucumber, cut into slices and add salt. Clean the tomatoes, wash and quarter the tomatoes. Crush the peppercorns. Mix the tomatoes, peppercorns, large basil leaves and 4 tablespoons of lemon juice to the cucumber and leave to marinate for 4 hours.
3. Toast and chop the pine nuts. First dip the jars 3-4 cm deep in the lemon juice, then in the pine nuts and leave to dry.
4. Strain the mixture through a sieve.
5. Put the ice cubes in the glasses and fill up with the juice.
Serve with bread crisps.
Preparation time approx. 25 minutes (without waiting time).
Nutritional values per glass approx.:
Calories: 210
joules: 878
Protein: 8,7 g
Fat: 15,6 g
Carbohydrates: 8.1 g
(FoodCentrale by ddp images)
