Bloody Mary soup
The iconic drink slipped into the soup! The tomato soup is cooked for many hours to deepen the flavors. The soup is served with celery, familiar from the Bloody Mary drink, in the form of a salad.
- 2 liters of water
- 1 can of crushed tomatoes
- 1 jar sun-dried tomatoes in oil
- 3 tablespoons sun-dried tomato oil
- 2 teaspoons smoked paprika powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 can (250 g) cherry tomatoes
- 2 celery stalks
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon sugar
- vodka
- Worcestershire sauce
- tabasco and parsley
- Put all the ingredients in a pot and cook over medium heat for about 4 hours. Add water every now and then as it reduces. (The goal is to have about a liter of finished, strained broth left).
- Puree the broth with a hand blender and pass through a fine sieve. Press a spoon into the sieve to release all the flavors.
- Make a tomato and celery salad. Cut the cherry tomatoes into quarters. Rinse and chop the celery stalks. Mix together and season with oil, salt and pepper.
- Serve the tomato soup with tomato and celery salad and your desired side dishes.
An intensely tomato-based broth, topped with Tabasco, celery and schnapps. This appetizer soup is inspired by the classic Bloody Mary drink. This ingeniously fun soup is perfect as a weekend dinner starter.
Tomato soup is simply seasoned with sun-dried tomatoes and smoked paprika powder. The soup gets its deep, rich flavor after several hours of simmering. So start making the soup well in advance! It's worth keeping an eye on the pot and adding water if necessary.
The finished soup is passed through a sieve, resulting in a silky smooth consistency. The soup is served with a simple salad made of celery and cherry tomatoes. In addition, the drink, which includes Tabasco, Worcestershire sauce and vodka, also makes the serving perfect.
