Ripe Tomato, Strawberry, and Mint Cocktail
An unexpected but harmonious pairing of ripe tomato with strawberry, both of which are actually berries, so their sweet-tart natures match up well. Yogurt adds creamy richness and turns the drink into something between a smoothie and a chilled gazpacho, while mint refreshes the whole composition.
Frozen strawberries play the role of ice here: they chill and thicken the drink, so no extra chilling is needed. The iceberg lettuce gives a light crunch and a neutral backdrop.
Good to know: Use a meaty, ripe tomato with no greenish patches, since the flavor of the whole cocktail depends on it.
- The yogurt can be replaced with kefir for a thinner consistency, or with a plant-based alternative for a vegan version.
- Sweeten carefully: the sweetness depends on how ripe the strawberries are, so add honey gradually and taste as you go.
- If you don’t like tomato skin, blanch it in boiling water before peeling.
Serve right away in tall glasses, garnished with fresh mint. This is a refreshing summer alternative to sweet dessert cocktails that you can even drink in place of a light lunch.
Part of American cuisine — 9 more recipes in the section.
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Ingredients
Instructions
Seed and peel the tomato.
Tear the iceberg lettuce roughly; the strawberries can be left frozen.
Blend all the ingredients in a blender until smooth.
Pour the mixture into tall glasses and garnish with mint leaves.
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