Virgin Mary (by Ainsley Harriott)
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.