Hot bloody mary soup
- Sarah Cook
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Serves 6
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 5 out of 5.3 ratingsRate
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Adapt a creamy tomato soup recipe by adding all the spicy ingredients of a peppery bloody mary cocktail
Freezable (Freeze soup only)
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Cheesy sausage rolls
A star rating of 4.6 out of 5.24 ratings
Creamy tomato soup
A star rating of 4.7 out of 5.97 ratings
Ingredients
Nutrition
Units:
MetricUS
-
½ x quantity creamy tomato soup
(see 'Goes well with', below to make your own)
To garnish
-
2 tbsp celery salt
-
2 tbsp celery
seeds
-
2 tbsp mixed peppercorn
-
1 tbsp Sichuan peppercorn
-
bottle Worcestershire sauce
-
small bottle Tabasco sauce
-
small bottle vodka
-
1 large lemon
cut into small wedges
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Nutrition: per serving
- kcal304
- fat6g
- saturates1g
- carbs26g
- sugars18g
- fibre4g
- protein6g
- salt6.9g
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Method
-
step 1
Reheat the tomato soup. Mix the celery salt and seeds in a small jar. Crush all the peppercorns together using a pestle and mortar. Assemble a tray of all the ingredients to garnish, with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
-
step 2
Ladle the soup into bowls and let everyone spice it up to their liking.
Recipe from Good Food magazine, November 2012
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A star rating of 5 out of 5.3 ratings
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