Bloody mary soup from Hamlyn
Ingredients
- 1 tablespoon olive oil plus extra to serve
- 1 onion chopped
- 1 red pepper cored, deseeded and diced
- 2 celery sticks sliced
- 500 g plum tomatoes, chopped
- 900 ml gluten-free vegetable stock
- 2 teaspoons caster sugar
- 4 teaspoons Worcestershire sauce
- 4 teaspoons tomato purée
- 4 tablespoons vodka
- few drops Tabasco sauce
- salt and pepper
- baby celery sticks with leaves / to garnish
Instructions
- Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened but not browned.
- Stir in the red pepper, celery and tomatoes and fry for 5 minutes, stirring occasionally.
- Pour in the stock, add the sugar, Worcestershire sauce, tomato purée and a little salt and pepper and bring to the boil.
- Cover and simmer for 15 minutes.
- Leave the soup to cool slightly, then purée in batches in a blender or food processor until smooth.
- Sieve, if liked, then pour back into the saucepan.
- Add the vodka and Tabasco to taste, and adjust the seasoning if needed.
- Chill well.
- Ladle the soup into 6 small glasses or bowls, add tiny celery sticks, drizzle with a little extra olive oil and sprinkle with a little extra pepper.
- For Virgin Mary & pesto soup, fry the onion in the oil as for Bloody mary soup, add the red pepper, celery and tomatoes, then simmer in 900 ml (1½ pints) gluten-free stock mixed with 4 teaspoons sun-dried tomato paste and 2 teaspoons caster sugar for 15 minutes.
- Purée with 1 tablespoon pesto.
- Chill and serve with a little extra pesto added to each bowl and garnished with a few tiny basil leaves.
Nutritional Information
Calories: 154 kcal
