Scrumptuous, healthful and so terribly delish, this cocktail becomes soup by simply serving it with a spoon. Spectactular presentation makes it ab fab!

Keep a bottle of Worcestershire sauce and Tabasco handy for those who enjoy their Bloody Mary’s a bit more spicy.

Bloody Mary Soup

Bloody Mary Soup
Recipe type: Soups and Stews
Cuisine: American
Serves: 10 to 12
  • 2 medium onions; diced
  • 6 ribs celery ribs; diced
  • 1/4 Cup butter (1/2 stick)
  • 6 ounces tomato puree
  • 2 Tablespoons sugar
  • 2 Quarts vegetable cocktail juice (V-8)
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 Cup vodka
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon celery salt
  • 2 Tablespoons lemon juice
  1. Saute onions and celery in butter until golden. Add tomato puree and sugar; bring quickly to a boil.
  2. Reduce heat and add vegetable juice; simmer 10 minutes. Add remaining ingredients and bring to a boil.
  3. Refrigerate.
  4. Serve chilled in cups or glasses.
  5. Garnish if you wish with a dollop of sour cream or a stalk of celery with lime, or, serve over ice with a twist of lemon.
This recipe yields 10 to 12 servings.

Comments: Dottie says, "This recipe is the Bloody Mary Soup served at the old Christopher Inn. A friend in Ohio sent this to me when I lived in northern California.

Per serving: 83 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 488mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


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