New Year's Day Chunky Blood Mary Soup Recipe Recipe

New Year's Day Chunky Blood Mary Soup Recipe Recipe
Staff Writer
New Year's Day Chunky Bloody Mary Soup

Bloody Mary Soup

New Year's Day Chunky Bloody Mary Soup

There's nothing as quick and festive as a Chunky Bloody Mary Soup --served cold-- for an elegant New Year's Day or Weekend brunch. Unlike most, this recipe is chunky not smooth which makes it extra tasty. This recipe includes all the ingredients in a Bloody Mary cocktail plus a dollop of homemade horseradish sour cream. Instead of salty tomato juice found in most recipes, I made my own tomato juice in the blender, mixing at medium speed for 30 seconds using 15 ounce cans of Muir Glen Organic Brand tomato sauce and chipotle seasoned diced tomatoes. The soup base is thick and flavorful and just the right consistency to hold the chunks. For the "chunks" I used Muir Glen Meridian Ruby Fire Roasted Tomatoes. Muir Glen is a superior quality canned tomato and organic. Another tasty option included the imported canned diced Italian plum tomatoes. The soup cooks for a total of 15 minutes. When it's cooled, add 3 tablespoons of uncooked vodka and the juice of a whole lemon. Chill until ready to serve. Have fun with the garnishes.  

 

Ingredients

3 Tablespoons olive oil
4 celery ribs, diced evenly into 1/4 inch pieces
15 ounce can of organic tomato sauce
15 ounce can of chipolte flavored diced tomatoes, including the liquid
Two - 15 ounce cans of Muir Glen Meridian Ruby Fire Roasted diced tomatoes  
1 teaspoon of lemon zest
1 Tablespoon of Worcestershire sauce
8 drops of Tabasco Sauce
3/4 cup of chicken, beef or vegetable broth
3/4 cup of vodka
After the soup has cooled for 5 minutes, add:
 3 Tablespoons of vodka
Juice of a whole lemon

GARNISHES: lemon slices, horseradish cream, celery sticks (or other vegetables), Tabasco sauce
 

Directions

In a soup pot, saute celery in olive oil for 10 minutes until tender. In the meantime, blend the tomato sauce and diced chipolte tomatoes on medium speed for about 30 seconds until smooth. Add to soup pot along with the two cans of diced tomatoes, including liquid. Cook for 5 minutes on medium heat. Add lemon zest, Worcestershire and Tabasco sauces, and chicken broth. Cook 5 more minutes. Add vodka. Cook 5 more minutes. Let cool. Stir in additional vodka and lemon juice, and refrigerate until ready to serve. Garnishes may be prepared up to several hours before serving. 

Garnish with some or all of the following: a dollop of horse radish cream (made with 1 Tablespoons of jarred or fresh grated horseradish mixed with 4 ounces of sour cream), lemon slices, celery sticks, trimmed and with leaves (or a pickled vegetables such as green beans or asparagus), Tabasco sauce.

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.