Spicy tomato cooler
Nour Antoun
My weekend brunch jug: tomato, lemon, a little heat and a celery stick to stir it.
A good tomato cooler is all about balance: tomato, acid, salt and spice. I mix a big jug for weekend brunch and let everyone garnish their own glass.
For one glass, combine 150 ml cold tomato juice, the juice of half a lemon, a pinch of celery salt, black pepper, a few drops of hot sauce and a little grated fresh ginger. Stir rather than shake so it stays thick.
Serve over ice with a celery stick and a lemon wedge. For extra freshness, rub the rim of the glass with lemon and dip it in sumac and salt.
It goes beautifully with eggs, labneh and warm bread on a slow Saturday morning.