Ingredients
2 very red, ripe tomatoes (1 pound), quartered
4 medium carrots
2 ounces tequila
Table salt and freshly ground pepper
Nasturtium flowers and leaves, for garnish
Preparation
Using a juice extractor, process the tomatoes and carrots. Transfer juice to a small pitcher.
Stir in the tequila, and season with salt and pepper.
Pour the mixture into two ice-filled tumblers. Garnish with nasturtium flowers and leaves, and serve.
