Virgin Mary (by Ainsley Harriott)

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Virgin Mary (by Ainsley Harriott)

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Ingredients:

  • 200ml/7fl oz tomato passata
  • 2 spring onions, finely chopped
  • 1 lemon, juiced
  • ½ tsp Tabasco sauce
  • ½ tsp Worcestershire Sauce
  • 55g/2oz ice cubes
  • 1 tbsp chives, chopped

Method:

In a blender, mix the passata, spring onions, lemon juice, Worcestershire sauce, Tabasco sauce and ice cubes. Blend for two minutes, or until smooth. Pour into a tall glass and garnish with chopped chives.