Ingredients :

• The carrot — Choose it firm, not limp. A carrot that bends is one that has lost its water and a good part of its flavor. Field-grown carrots in autumn and winter are the sweetest — greenhouse carrots in summer are often bland and dull. No need to peel if you scrub it well under cold water.
• The tomato — This determines the final color of the juice. A truly ripe, deep red tomato gives a deep orange juice with a slightly sweet base. A pale, hard tomato will yield something dull and acidic. In winter, cherry tomatoes are often tastier than the tasteless large supermarket tomatoes.
• The cucumber — Its role is simple: to stretch the juice and refresh it. It adds water, a slight vegetal fragrance, and a freshness that balances the carrot’s natural sugar. Half a cucumber is enough. No need to remove the seeds — they blend away completely.
• The water — A large glass, about 200 to 250 ml. Cold if you drink the juice immediately, at room temperature if you want to avoid a morning thermal shock. It regulates the consistency: the less you add, the thicker and more satiating the juice becomes.