1 medium tomato, cored and cut into quarters 1
small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1
small celery stalk (optional) 1 clove garlic,
crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2
ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Juice of 2 pink grapefruits Juice of 1 lemon 1/2 litre cold water, sparkling or still 3 - 4 tbsp honey A
small handful of fresh mint leaves
Crushed ice or
ice cubes Slices of lemon and grapefruit