• 50g (1¾ oz) green pepper 
  • 50g (1¾ oz) celery 
  • 25g (1 oz) spinach 
  • 100g (3½ oz) cucumber
  • 100g (3½ oz) tomatoes 
  • sea salt and freshly ground black pepper 
  • ice cubes 


Core and deseed the green pepper. Peel away any stringy bits from the celery. Rinse the spinach.

Trim the cucumber.

Juice all the prepared vegetables and tomatoes together, then season to taste with sea salt and black pepper.

Pour the juice over ice cubes, if using, in a glass, and serve immediately. 


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