Smoothie Gone Awry

Back from family-land and in the mood to detoxify and nourish my body, I decided to get uber-creative with smoothie-making tonight. The brilliant idea: use tomatoes! Now why hadn't I thought of that before? (Wait and see). I mixed half a box of cherry tomatoes, some frozen raspberries, a little OJ, yogurt, and a banana, and at first it seemed fabulous. The consistency was smooth, it tasted great, and it was a lovely pink color.

However, 15 minutes later, the world was less rosy and unexpectedly gelatinous. While I had been innocently talking on the phone, getting ready to savor my creation, my smoothie, which had flowed beautifully out of the blender, had gradually solidified into a gelatinous pink lump that looked suspiciously as if it was on the verge of curdling. I stuck my finger in it to test the viscosity and got a jiggling mauve lump of gunk on my chest for my trouble. How in god's name did that happen?

The culprit is clearly the tomatoes. I've used OJ, yogurt, bananas, and frozen berries many times before in smoothies and have never created an inadvertent jello mold. Take it from me, if you're in the smoothie mood and you get the urge to use tomatoes, fight it. The results are less than appetizing.