4 sticks celery, trimmed with the leaves reserved and chopped
1 medium cucumber, peeled, seeds removed, coarsely chopped
4 tsp lemon juice
800g/1lb 12oz tomatoes from a can, juice included
pinch salt
4 spring onions, white parts only, coarsely chopped
1 tsp ground ginger
2 carrots, cut into long sticks
Remove the strings from the celery using a potato peeler and cut the sticks into 2.5cm/1in pieces and set aside.
Place the cucumber and lemon juice into a food processor and blend the mixture until smooth. Add the celery pieces and blend until smooth.
Add the tomatoes and their juice, salt, spring onions and ginger and blend the mixture, until very smooth.
To serve, pour into four glasses and sprinkle the reserved celery leaves on the top. Insert one or two carrot sticks into each glass and serve.
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