Bloody Mary Soup Recipe
Ingredients
| Ripe plum tomatoes | 5 Large | |
| Red peppers | 2 Large, cored | |
| 2 to 3 ribs celery with top leaves | ||
| 1 10 1/2-ounce can beef consomme with gelatin | ||
| Sugar | 1 Teaspoon | |
| Lemon | 1/2 | |
| Dash Tabasco | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Vodka | 1/2 Cup (16 tbs) | |
| Celery ribs or lemon curls | ||
Directions
Combine tomatoes, peppers, celery, consomme, 1 cup water, sugar, and lemon in a large saucepan or Dutch oven.
Place over medium heat and simmer for about 30 minutes, or until tomatoes and peppers are very soft.
Add Tabasco and season to taste with salt and pepper.
Remove celery tops and lemon and process mixture in a food processor or blender.
Press mixture through a sieve or food mill to remove remaining seeds and skins.
Soup may be served hot or cold.
Return to saucepan to heat through; add vodka and serve hot with lemon curls. Or refrigerate until well chilled, stir in vodka, and serve in chilled mugs with a celery rib in each.
Place over medium heat and simmer for about 30 minutes, or until tomatoes and peppers are very soft.
Add Tabasco and season to taste with salt and pepper.
Remove celery tops and lemon and process mixture in a food processor or blender.
Press mixture through a sieve or food mill to remove remaining seeds and skins.
Soup may be served hot or cold.
Return to saucepan to heat through; add vodka and serve hot with lemon curls. Or refrigerate until well chilled, stir in vodka, and serve in chilled mugs with a celery rib in each.
Chef
