A lunch by itself on a warm day

 

Serves: 2

 

Ingredients

10 stalks celery

2 scallions

1 Anaheim chili

1/4 cup fresh tarragon leaves, tightly packed

1/4 cup plain yogurt

 

Directions

Cut celery and scallions into 2-inch pieces. Trim and discard stem of chili. Cut chili in half and remove the seeds. Feed celery, chili, scallions, and tarragon through your juicer until all juice is extracted. Transfer juice to a blender. Add yogurt and blend until smooth, about 30 seconds. Serve in 2 glasses.