Chilled Bloody Mary Soup with Crabmeat
A cold soup is always a refreshing first course on a hot day; this one -- a refreshing cross between gazpacho and a Bloody Mary -- doesn't require any time on the stove at all.
- Servings: 10
Source: Martha Stewart Living, August/September 1993
- 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
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.
Strain through a sieve into a large bowl to remove skins and seeds.
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.
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.