A recipe from the Good Food collection.
1 cup (15 g) fresh parsley
6 vine-ripened tomatoes, quartered
4 celery sticks, trimmed
1. Using a juicer, push through the parsley leaves to infuse the flavour. Then juice the tomatoes and celery. Chill well.
2. Before serving, mix together well and garnish with a stick of celery as a swizzle stick.