Bloody Mary Chilled Soup
This chilled Bloody Mary soup is great for hot summer days when you're craving soup!
Servings 6
Calories 94kcal
Ingredients
- 10 oz cherry tomatoes halved
- 10 oz grape tomatoes halved
- 2 medium tomatoes chopped into large pieces
- 2 shallots roughly chopped
- ¼ cup sun dried tomatoes
- ½ cup vodka
- 2 cups vegetable broth
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- ½ teaspoon celery salt
Garnish
- hot sauce
- creamy horseradish
- celery
- diced olives
Instructions
- Combine the tomatoes and shallots in a blender. Puree until smooth.
- Pour through a strainer into a soup pot. Use the back of a spoon to push the puree through the strainer, separating the seeds.
- Measure the vodka and vegetable broth and pour some into the blender to clean out the puree. Pour this through the strainer. Pour the remaining liquid through the strainer to clean the seeds.
- Stir the tomato puree and cook over medium heat. Bring to a boil and then cook for 5 additional minutes.
- Remove from heat, add the pepper, salt, Worcestershire sauce and celery salt. Allow to cool, then chill for at least 4 hours.
- Add an ice cube or two to your bowl before garnishing. Garnish with a dash of hot sauce, a celery stalk, and a pinch of horseradish and diced olives.
Notes
Recipe adapted from 400 Soups
Nutrition
Serving: 1g | Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 730mg | Potassium: 508mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 25mg | Calcium: 24mg | Iron: 1mg