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Chilled Bloody Mary Soup (for Leslie : P)

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Chilled Bloody Mary Soup


Serves 3-4
Preparation 20 mins plus time to chill


250g (8 oz) cherry tomatoes, halved
1 small cucumber, peeled and roughly chopped
2 cloves garlic, chopped
½ red onion, chopped
1l (32 fl oz) tomato juice
3 tbsp sherry vinegar or red wine vinegar
Dash of Tabasco sauce
Dash of vodka
Celery salt, to garnish
Celery, sliced, to garnish


(Leslie, how big the dash should be? :shrugs:  :tongue: )


1.Place the tomatoes, cucumber, garlic, onion and about 150 ml (5 fl oz) tomato juice in a food processor or blender and pulse until the mixture is smooth.
2.Transfer to a bowl and stir through the remaining tomato juice. Chill for at least 5 hours, or preferably overnight, to allow the flavours to develop.
3.Just before serving, stir in the vinegar and enough Tabasco sauce to taste. Add some ice and a dash of vodka to each bowl or cup and top with the soup. Season to taste with salt and pepper. Serve with a sprinkling of celery salt and sliced celery.


Quite coronary ?©



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Dash? A fifth at least!

I love gazpacho soup in the summer! But I never thought of vodka. I have been using the basil flavored vodka and recently used it in a vodka pasta dish (1/3 cup in the sauce) and it was very good! The cucumber vodka is good for Bloody Mary also.

We have our ordering catalogue for our liquor and it is about 2 inches thick wit triple columns on each side of the page. Just think in paradise the increased variety of all things!'

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