From Executive Chef Jason Graham of Cal-a-Vie Health Spa in Vista, California
Makes 10 servings, 90 calories, 6 grams of fat
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1 1/2 heirloom tomatoes
3/4 hot house cucumber
1/2 small shallot
1 tablespoon chopped basil
1 tablespoon tarragon
1 tablespoon Italian parsley
1 teaspoon hot sauce
1 1/2 teaspoon Worcestershire sauce
1 tablespoon agave
1/4 cup olive oil
1/8 cup champagne vinegar
1/8 teaspoon xanthan gum
2 teaspoons salt
1 teaspoon black pepper
1 cup ice
1. Combine all ingredients in blender, and blend at high speed for one minute.
2. Strain through a china cap by pushing with a ladle.
3. Strain through a chinos by tapping.
4. Refrigerate for at least four hours.