| | 3 | | stalks celery, leaves attached | | | 1 | | cup chopped tomatoes | | | 1 | | jalapeño pepper, seeded and minced | | | 1/4 | | cup freshly squeezed lemon juice | | | 1/8 | | teaspoon celery seed | | | 1/8 | | teaspoon freshly ground pepper | | | 1/4 | | teaspoon coarse salt | | | 2 | | red chile peppers, for garnish (optional) | | | 1. Place celery in a juice extractor; process, extracting about 1/2 cup juice. Transfer to bowl of a food processor or jar of a blender. | | | 2. Add chopped tomatoes, jalapeño, lemon juice, celery seed, black pepper, and salt. Process until fairly smooth, with some texture remaining. Garnish with chile peppers, and serve over ice, if desired. | | | | Per serving: 66 calories, 1 g fat, 0 mg cholesterol, 16 g carbohydrate, 325 mg sodium, 3 g protein, 3 g dietary fiber. |
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