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.