I have never made a secret of my passion for a good Bloody Mary. This mighty cocktail is packed full of some of my favourite flavours and not only makes the most delicious drink in the universe, but also a mighty fine soup. The roasted vegetables add an extra layer to the soup and the punchy peppery Tabasco an extra kick. If you like your Bloody Mary extra spicy like me then simply adjust the flavours to suit your palette. You don’t have to add vodka, this soup is just as delicious without, it just delivers extra layers of warmth, which in this weather is definitely welcome in this house. How do you like your Bloody Mary?
Bloody Mary Soup
- 1kg tomatoes
- 4 red onions, peeled and quartered.
- 1 red pepper, cored and deseeded and cut into four
- 4 cloves garlic, peeled and crushed.
- 3 celery sticks cut in half
- 2 tbsp olive oil
- 150ml hot vegetable stock
- 1 tablespoon sherry vinegar
- Juice of half a lemon
- 2 tsp tabasco
- 2 tsp Worcestershire sauce
- 5 tbsp vodka (optional)
- Salt (celery) and pepper to taste
- 100ml crème fraîche
- 2 tsp of horseradish
Pre-heat the oven to 200c/gas mark 6. Place red onions, celery and red peppers on a baking tray and drizzle with oil. Roast off in the oven for 25 minutes until softened. Whilst you are roasting your vegetables, peel and de seed the tomatoes by immersing them in hot water for 5 minutes. The skins will peel off easily, then you can simply remove the seeds with ease. In a heavy based pot, heat some oil and add the crushed garlic and sauté until softened then add the tomatoes and vegetable stock and simmer for 10 minutes. Remove the vegetable from the oven and add to the soup and continue to simmer for a further 10 minutes.Check that all the vegetables are soft and then blitz with a handblender or in the food processor until smooth. Once the soup is smooth, add the sherry vinegar, lemon juice, Tabasco, Worcestershire sauce and stir. Check for seasoning and add salt and pepper to taste. Allow the soup to continue to simmer so that the flavours combine and make the horseradish cream to add at the end. To do this simply combine the crème fraîche with the horseradish add seasoning if desired and set to one side. Finally, add the vodka to the soup and stir in then remove the soup from the heat. To serve, ladle into glasses or bowls and add a spoon of horseradish cream and some celery leaves to finish.