Bloody Mary Soup
|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)|
|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.