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Chilled Bloody Mary Soup
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Chilled Bloody Mary Soup
with Crabmeat

The Martha Stewart Living Cookbook icon
The Editors of  Martha Stewart Living,
2000, Crown Publishing Group


“A cold soup is always a refreshing first course on a
hot day; this one doesn’t require any time on the stove.”

6 tomatoes
4 large red bell peppers, seeds
and ribs removed
2 large green bell peppers, seeds
and ribs removed
2 cucumbers, peeled and seeded
3 celery stalks, strings removed
1 small garlic clove
1 red onion
3 tablespoons extra-virgin olive oil
Juice of 2 limes, or to taste
1/4 cup Worcestershire sauce
Hot red-pepper sauce, to taste
2 tablespoons freshly grated horseradish, or
to taste, plus more for garnish
1/2 cup (4 ounces) vodka, optional
Kosher salt and freshly ground black pepper
1 pound jumbo lump crabmeat, picked
over for shell and cartilage

1. Cut the tomatoes, peppers, cucumbers, celery, garlic and onion into
large chunks. Working in batches, purée the vegetables in a blender
or in the bowl of a food processor, adding some olive oil to
each batch.
2. Strain the puréed vegetables through a fine sieve or a cheesecloth-
lined strainer into a large bowl. (This will remove the skins and seeds.)
3. Stir in the lime juice, Worcestershire sauce, hot sauce, and vodka, if
using, and season with salt and pepper. Cover with plastic wrap and
chill at least 2 hours, or overnight. Before serving, taste and adjust
seasoning. The amount of lime juice needed will depend on the acidity
of the tomatoes.
4. Ladle the soup into bowls, and place about 1/4 cup of crabmeat in the center of each bowl. Garnish with fresh horseradish, if desired.
Serve chilled.

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