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Hot bloody mary soup

Hot bloody mary soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Adapt a creamy tomato soup recipe by adding all the spicy ingredients of a peppery bloody mary cocktail

Adapt a creamy tomato soup recipe by adding all the spicy ingredients of a peppery bloody mary cocktail

  • Freezable (Freeze soup only)
Nutrition: per serving
NutrientUnit
kcal304
fat6g
saturates1g
carbs26g
sugars18g
fibre4g
protein6g
salt6.9g
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Ingredients

  • 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
  • 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

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.

  • STEP 3

    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 4

    Ladle the soup into bowls and let everyone spice it up to their liking.

Goes well with

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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