Hot Bloody Mary soup

Hot Bloody Mary soup

Adapt a creamy tomato soup recipe by adding all the spicy ingredients of a peppery Bloody Mary cocktail

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 5 mins

Freezable

FREEZE soup only

Method

  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 with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
  2. Ladle the soup into bowls and let everyone spice it up to their liking.

PER SERVING

304 kcalories, protein 6g, carbohydrate 26g, fat 6 g, saturated fat 1g, fibre 4g, sugar 18g, salt 6.9 g

Recipe from Good Food magazine, November 2012.

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Latest comments and suggestions

  • 31 October 2012

    Bally commented on this recipe

    Went down a treat with the family, added a couple of teaspoons of paprika for a bit of spice, served with bacon, onion and cheese muffins......perfect winter warmer

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  • 18 November 2012

    Lynsey rated and commented on this recipe

    5 stars

    FAB - Did this for a starter at dinner party and it went down a storm. Everyone loved being able to add their own seasonings. Will defo make this again.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 5 mins

Freezable

FREEZE soup only

Ingredients

  • ½ x quantity creamy tomato soup (see 'Goes well with', below to make your own)
  • 2 tbsp celery salt
  • 2 tbsp celery seeds
  • 2 tbsp mixed peppercorns
  • 1 tbsp Sichuan peppercorns
  • bottle Worcestershire sauce
  • small bottle Tabasco sauce
  • small bottle vodka
  • 1 large lemon , cut into small wedges
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PER SERVING

304 kcalories, protein 6g, carbohydrate 26g, fat 6 g, saturated fat 1g, fibre 4g, sugar 18g, salt 6.9 g

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