No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chilled Bloody Mary Soup with Crabmeat

A cold soup is always a refreshing first course on a hot day; this one doesn't require any time on the stove at all.

  • servings: 10

advertisement

advertisement

Ingredients

  • 6 ripe tomatoes
  • 4 large red bell peppers, seeded
  • 2 large green bell pepper, seeded
  • 2 cucumbers, peeled and seeded
  • 3 celery, strings removed
  • 1 small clove garlic
  • 1 small red onion
  • 3 tablespoons olive oil
  • Juice of 2 limes, or to taste
  • 4 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • Tabasco sauce, to taste
  • 2 tablespoons freshly grated horseradish, or to taste
  • 1/2 cup vodka, (optional)
  • 1 pound jumbo lump crab meat, picked over for shells and cartilage

Directions

  1. Step 1

    Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch.

  2. Step 2

    Strain through a sieve into a large bowl to remove skins and seeds.

  3. Step 3

    Add lime juice, Worcestershire sauce, salt and pepper to taste, Tabasco, horseradish, and vodka, if desired. Cover and chill at least 2 hours, or overnight. Taste before serving; adjust seasonings if necessary. The amount of lime juice needed will depend on the acidity of the tomatoes.

  4. Step 4

    Ladle into soup bowls, and place about 1/4 cup of crabmeat in the center. Grate additional fresh horseradish over surface of soup, if desired, and serve immediately.

Source
Martha Stewart Living, August/September 1993

advertisement

advertisement

Reviews (1)

  • 28 Jun, 2012

    I didn't know bloody Marys had so many veggies, this one looks more like gazpacho with vodka