Chilled Bloody Mary Soup with Crabmeat

Name: Chilled Bloody Mary Soup with Crabmeat
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; 0.5 cup vodka, (optional); 1 pound jumbo lump crab meat, picked over for shells and cartilage

3.2

(13)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

10

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.

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
½ cup vodka, (optional)
1 pound jumbo lump crab meat, picked over for shells and cartilage

Directions

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.