Bloody Mary Soup

Summer has taken a while to get here, but it’s all arrived at once and suddenly it’s hot enough to melt the tarmac and send you searching frantically for any way to cool one’s self even momentarily. Ice cream is the obvious answer, but if that doesn’t seem like a proper lunch, then a chilled soup is just the ticket.

Due to my dislike of peppers, I’ve never tried a gazpacho, but I figured that by taking my influence from fresh seasonal produce and chilling it, I would end up with something just as good. A quick rummage in the kitchen reminded me I had some lovely looking vine tomatoes and a particularly good bunch of celery. As celery only really come into its own for me as a cocktail ingredient, it didn’t take much of a leap to start knocking up a Bloody Mary soup.

Some celery and carrots went into a pan with an anchovy and half a Scotch bonnet for a fruity kick and both the veg and I sweated gently for around ten minutes. They softened and sweetened in that time while I used it to skin and chop some lovely ripe tomatoes. These then went into the pan with a good grinding of black pepper, a sprinkle of celery salt and a glug of tomato juice. Everything shimmered and simmered in the heat for about twenty minutes while I turned my attention to a sorbet.

I blended everything up to make a thick soup of unrivaled colour, adding a big splosh of Lea and Perrins, a delicate shake of Tabasco and some more black pepper before loosening the texture with two shots of ice cold vodka. The whole thing went in the fridge to chill down and I relaxed in the garden for a while. When it got overwhelming enough that I considered turning the hose on myself, I served the soup with a frozen stalk of celery as a garnish and literally drank in the refreshment.

The sleek sweetness of the tomato and carrot were lifted by the tickle of the Scotch bonnet and Tabasco while the icy cold vodka left a lovely mouth tingling kick behind. The mix of chilled liquid with the spice of the black pepper and cubeb-infused Sacred vodka and the savoury of the rich umami took my temperature down in the most delicious of ways, leaving me well refreshed and relaxed round the edges.

Not one to serve to visitors who have driven to visit you, there is no nicer way to chill out in the garden on a baking hot Sunday afternoon than with this super simple soup. Much healthier and more refreshing than any ice lolly around!

4 replies
  1. MissCay
    MissCay says:

    Bloody Mary soup! COR. Where has this been all of my life? I can imagine that a nice olive oil ice cube would go extremely well dunked in this.

  2. Miss South
    Miss South says:

    MissCay, you’re absolutely right. A fruity olive oil would be perfect. Doing it as an ice cube is the best suggestion ever…

  3. thelittleloaf
    thelittleloaf says:

    This looks so lovely and refreshing. And I imagine if not too much vodka in it you could freeze into a sorbet 😉 Having been in Spain the last couple of weeks I’m a bit obsessed with gazpacho, but this looks like the perfect British take on a classic cold soup.

  4. Miss South
    Miss South says:

    I did wonder about turning it into a sorbet, but dismissed it as the mumblings of one who is obsessed with her ice cream machine. I am delighted to hear someone else suggest the same thing so I can try it. I imagine I’ll be making this one a lot this summer. It was easy, cheap and delicious….

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