Bloody Mary Soup with Vodka Tomato Salsa

This recipe is from Delia's Complete How to Cook.

More of a Virgin Mary really, but there's nothing to stop you adding a shot of vodka if you have the mind to.

Honestly, though, it won't need it because it has a lovely spicy kick of its own, and the very best news is it must easily be the fastest soup on record, although it tastes as though it took hours!

The Delia Online Cookery School: Watch how to skin and de-seed tomatoes in our video. Press the recipe image to play.

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Method

First place the tomatoes (including the one for the salsa) in a heatproof bowl, pour boiling water over them and cound 60 seconds.

After that, pour off the water and slip off their skins (protecting your hands with a cloth if the tomatoes are hot). Reserve the tomato for the salsa and chop the others very finely, adding them to a medium-sized saucepan. Bring them up to a gentle simmer and let them cook for about 3 minutes.

Meanwhile, make the salsa. Cut the reserved tomato in half, then squeeze out the seeds and dice the flesh. Now mix the tomato and the celery with the remaining ingredients. Next, pour in the tomato juice and the rest of the soup ingredients into the saucepan and season. Taste and add more Tabasco or lime, if needed. Now bring everything back up to simmering point. Then ladle the soup into hot bowls and spoon half the salsa on to each one before serving.

PER SERVING: 78kcal. FAT 0.6g. SATURATES 0.1g. PROTEIN 3.5g. CARBOHYDRATES 13.2g