Ingredients :

• The tomato — A well-ripened tomato, dark red through to the core. Tomatoes that are too pale inside don’t have much to offer in terms of taste. In winter, vine tomatoes remain your best bet if you don’t have access to sun-drenched summer tomatoes.
• The carrot — Big and fleshy, not the mini-snack carrots that are pretty but bland. A vibrant orange carrot, almost neon when you slice it — that’s the sign it’s concentrated in beta-carotene. If you find carrots with fresh greens still attached, it’s usually a guarantee of freshness.
• The lemon — Just the juice of half a lemon. Squeeze it directly into the blender after mixing the rest — that way the acidity remains sharp and the fragrance doesn’t evaporate. Avoid bottled juice if you can; the taste is truly different, flatter, less alive.
• Warm water — Warm, not cold, not boiling. Warm water helps grind the carrot more easily and, according to some traditions, is gentler on the digestive system in the morning. A standard cup is perfect.