Tomato Cocktail with Rhubarb and Celery
This is a rich vegetable juice for the last month of summer, when field tomatoes, rhubarb, and celery are at their peak of flavor. Freshly pressed tomato juice picks up two unexpected notes here: tart, grassy rhubarb and savory, salty celery, while smoked paprika adds a faint “smoky” character.
Unlike sweet fruit drinks, this one is more of a savory appetizer in a glass, bordering on a cold gazpacho. The ice keeps it cool and slightly thins the density of the fresh juice.
One handy trick: Use meaty field tomatoes: greenhouse ones give a watery, bland juice.
- Rhubarb is quite tart; if you want a milder flavor, reduce the amount or add a pinch of sugar.
- Smoked paprika can be replaced with regular paprika plus a drop of chipotle sauce.
Serve right after making, before the juice separates, garnished with a celery leaf. If you like, you can rim the glass with salt, as for a Bloody Mary.
Part of International cuisine — 12 more recipes in the section.
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Ingredients
Instructions
Using a juicer, press the juice from the tomatoes, rhubarb, and celery.
Season with salt, add the paprika, and stir.
Fill the glasses two-thirds with ice and pour in the vegetable juice. Garnish with celery leaves.
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