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Bloody Mary Soup

Western.Chefs's picture
  Fresh ripe tomatoes/One 28-ounce can italian plum tomatoes 5 Large, coarsely chopped
  Red peppers 2 Large, cored, seeded, and coarsely chopped (Fresh)
  Celery rib with leaves 3
  Canned beef consomme with gelatin 10 1⁄2 Ounce (1 Can)
  Sugar 1 Teaspoon
  Lemon 1⁄2
  Tabasco 1 Dash
  Salt To Taste
  Freshly ground black pepper To Taste
  Vodka 1⁄2 Cup (8 tbs)
  Celery ribs/Lemon curls 1 (For Serving)

Combine tomatoes, peppers, celery, consomme, 1 cup water, sugar, and lemon in a large saucepan or Dutch oven.
Place over medium heat and simmer for about 30 minutes, or until tomatoes and peppers are very soft.
Add Tabasco and season to taste with salt and pepper.
Remove celery tops and lemon and process mixture in a food processor or blender.
Press mixture through a sieve or food mill to remove remaining seeds and skins.
Soup may be served hot or cold.
Return to saucepan to heat through; add vodka and serve hot with lemon curls. Or refrigerate until well chilled, stir in vodka, and serve in chilled mugs with a celery rib in each.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 633 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.6%

Saturated Fat 0.41 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3005.7 mg125.2%

Total Carbohydrates 69 g22.9%

Dietary Fiber 20.4 g81.7%

Sugars 45.5 g

Protein 24 g48.2%

Vitamin A 324.6% Vitamin C 776.5%

Calcium 19.5% Iron 24.3%

*Based on a 2000 Calorie diet

Bloody Mary Soup Recipe