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.


  • 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


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

  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. 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.

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