2 cups tomato juice
1 tablespoon extra-virgin olive oil
1 cup cooked sweet corn
1 tomato, peeled
1/2 red bell pepper
1/2 cucumber, peeled
1/4 cup fresh cilantro leaves
1 tablespoon lemon juice
1 to 2 tablespoons horseradish mustard (recommended: Blue Crab Bay Company)
1/2 teaspoon Worcestershire sauce
6 stalks celery, halved lengthwise
For best results, coarsely chop veggies before blending. To loosen tomato skin, carefully pour boiling water over the top of tomato, then rinse in cold water. Skin can then be removed easily by hand.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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