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For a glass of approx. 200ml, you’ll need:
Blend quickly (no need for a fine purée), add a pinch of salt, the verbena leaves and the coarsely cracked pepper, mix. Leave to stand for 15-20 min to allow the salt to release the juices.
Line a fine strainer with cheesecloth (or a coffee filter or a clean tea towel), pour the purée into the strainer and place over a bowl. Leave to drain gently in the fridge, without pressing (to make the liquid very transparent).
(FYI we turned the leftover seasoned tomato matter into a phenomenal pasta sauce.)