Vibrantly colored nasturtiums garnish this refreshing cocktail. All nasturtiums' edible foliage and flowers have a pleasing peppery bite.
Using a juice extractor, process the tomatoes and carrots. Transfer juice to a small pitcher.
Stir in the tequila, and season with salt and pepper.
Pour the mixture into two ice-filled tumblers. Garnish with nasturtium flowers and leaves, and serve.