Originally posted late June, 2016. This time I’ll use frozen stewed tomatoes and puree them in the blender.
Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room.
This recipe is from Serve It Cold! A Cookbook of Delicious Cold Dishes one of several (cough cough) cookbooks I’ve picked up this month. I made some changes to the recipe as I went along and I’ll note them.
Bloody Mary Soup
makes 6 servings
1 medium onion, diced
3 stalks celery, diced
2 Tbsp. butter
2 Tbsp. tomato purée [I used 1 fresh tomato, pureed in blender]
1 Tbsp. sugar
5 cups tomato juice
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1Tbsp. lemon juice
1/2 cup vodka
Sauté onion and celery in butter until limp and golden. Add purée [my puréed tomato] and sugar. Cook one minute. [I then returned these sautéd veggies to the blender and puréed the whole mess together.] Add tomato juice and simmer 8 minutes. Add remaining ingredients and strain. [I didn’t do this because I puréed. I also did NOT add the vodka at this time. Who wants to boil vodka?] Return to heat and bring to a boil. Remove and cool. Refrigerate 4 hours or more. Serve in well-chilled, salt-rimmed low highball glasses. [Add vodka (to taste) to glass before serving.]
UPDATE: Wow. I appreciate your distaste for cold soup. I share it. Nothing will turn you off to cold soup like cold cherry soup served at the Hungarian Academy of Sciences. And nothing will turn you on to cold soup like this soup. It is cold and rich– not two normally-paired descriptors. I used about 1/2 shot of vodka for a 10 oz. serving.
Although I provided straws, the soup is best consumed with a spoon.