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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

13 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
I didn't know bloody Marys had so many veggies, this one looks more like gazpacho with vodka