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Hot Bloody Mary soup
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1 tbsp oil
2 stalks celery, finely chopped
2 x 400g cans Cirio Tuscan Chopped Tomatoes
2 tbsp Worcestershire sauce
75ml vodka (optional)
½ tsp celery salt
Juice of 1 lemon
Tabasco, to taste
Small lemon wedges, to serve
1. Heat the oil in a medium saucepan and fry the celery for 3–4 minutes until beginning to soften. Add the tomatoes, 300ml water, Worcestershire sauce, vodka (if using), celery salt and lemon juice.
2. Bring to the boil, then cover and reduce to a simmer for 10 minutes. Remove from the heat, and add the tabasco and salt and pepper to taste.
3. Using a blender or stick blender, blend the soup until completely smooth. Ladle into soup bowls or small coffee cups, with an extra grinding of pepper and a small lemon wedge.
Typical values per serving:
This recipe was first published in December 2014.