Chilled Bloody Mary Soup
Chilled Bloody Mary Soup transforms the classic cocktail into a smooth tomato, red pepper, and celery soup. Vodka, Worcestershire sauce, and Tabasco provide its familiar savoury flavour and gentle heat.
Equipment
- blender
- Fine-mesh sieve
- Kitchen Knife
- large saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
For the Soup
- 2 teaspoons Extra-Virgin Olive Oil
- 1 small Yellow Onion chopped
- 1 small Red Bell Pepper cored, deseeded and diced
- 1 large Celery Stalk sliced
- 333 g Plum Tomatoes chopped
- 600 ml Gluten-Free Vegetable Stock
- 1⅓ teaspoons Granulated Sugar
- 2⅔ teaspoons Gluten-Free Worcestershire Sauce
- 2⅔ teaspoons Tomato Purée
- 2⅔ tablespoons Vodka
- ¼ teaspoon Tabasco Sauce
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
For Serving
- 1 teaspoon Extra-Virgin Olive Oil
- 4 small Celery Stalks with Leaves
- ¼ teaspoon Coarsely Ground Black Pepper
Instructions
Cook the Soup
- Heat 2 teaspoons of extra-virgin olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook for 5 minutes until softened but not browned.
- Add the red bell pepper, sliced celery, and chopped tomatoes.
- Cook for another 5 minutes, stirring occasionally.
- Pour in the gluten-free vegetable stock.
- Add the granulated sugar, Worcestershire sauce, tomato purée, kosher salt, and ground black pepper.
- Bring the soup to a boil.
- Cover the saucepan and reduce the heat.
- Simmer for 15 minutes.
Blend and Chill
- Remove the saucepan from the heat.
- Allow the soup to cool slightly.
- Blend the soup in batches until completely smooth.
- Pass the soup through a fine-mesh sieve for a finer consistency when desired.
- Return the soup to the saucepan.
- Stir in the vodka and Tabasco sauce.
- Taste and adjust the seasoning when necessary.
- Transfer the soup to a covered container.
- Refrigerate for at least 2 hours until thoroughly chilled.
Serve the Soup
- Stir the chilled soup before serving.
- Divide it among four small glasses or soup bowls.
- Garnish each serving with a small celery stalk.
- Drizzle with the remaining extra-virgin olive oil.
- Finish with coarsely ground black pepper.
- Serve the Chilled Bloody Mary Soup cold.
Notes & Wine Advice
Serving Suggestions
Serve the soup thoroughly chilled in small glasses as an appetizer or in bowls as a light starter. Garnish it with celery leaves, diced cucumber, fresh basil, or a thin slice of lemon.Recipe Notes
Use gluten-free vegetable stock and Worcestershire sauce when preparing the recipe for a gluten-free diet. Add the Tabasco gradually because its heat can intensify while the soup chills. Straining is optional but produces a smoother finish.Alcohol-Free Variation
Omit the vodka to create a Virgin Mary soup. Add one tablespoon of basil pesto or sun-dried tomato paste for extra depth. Check that the pesto is suitable for the required diet because traditional pesto contains dairy and nuts.Storage
Store the chilled soup in a covered container in the refrigerator and consume it within three days. Stir thoroughly before serving because some separation may occur. Freezing is possible before adding the vodka, although the texture may change slightly after thawing.Wine Advice
A crisp Sauvignon Blanc complements the tomatoes, celery, and gentle chilli heat. A dry rosé is another suitable choice for a summer lunch or festive appetizer.Nutrition values
Serving: 1 small bowl | Calories: 154 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 620 mg | Sugar: 11 g