Ingredients for Virgin Bell Peppered Mary
- Red Bell Peppers
- 1/2 cucumber
- 1/2 cup carrots, peeled and chopped
- Celery Ribs
- 1/4 cup cilantro
- 1/4 cup parsley
- Garlic Clove
- Fresh Ginger
- Cayenne Pepper
- Sea Salt
- Fresh Ground Black Pepper
- 1/2 cup tomato juice (optional)
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How to Make Virgin Bell Peppered Mary
- Preheat oven to 400°F (200°C). Halve 1 large red bell pepper, remove seeds and roast for 20-25 minutes, or until softened.
- While the pepper roasts, roughly chop 1/2 cucumber, 1/2 cup carrots (peeled and chopped), 2 celery stalks (chopped), 1/4 cup cilantro, 1/4 cup parsley, 2 cloves garlic, and 1 inch ginger.
- Once the bell pepper is cool enough to handle, add it to a juicer along with the cucumber, carrots, celery, cilantro, parsley, garlic, and ginger. Juice until smooth.
- Strain the juice through a fine-mesh sieve to remove any pulp (optional).
- In a pitcher, combine the juice with 1/4 teaspoon cayenne pepper (or to taste), salt, and freshly ground black pepper to taste.
- Add 1/2 cup tomato juice (optional) for a richer flavor.
- Pour into glasses filled with ice.
- Garnish with celery sticks and a lime wedge (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
45g
Fat
0g
Carbs
6g
