Bloody Mary
Art Print
Rafuse, Will
Buy at AllPosters.com

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Chilled Bloody Mary Soup with Crabmeat

"Of soup and love, the first is best."
~ Spanish Proverb

Recipe of the Day Categories:

    Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Tomato
Art Print
Alma'ch
Buy at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Bell Peppers, Washington, USA
Art Print
Wild, Jamie &...
Buy at AllPosters.com

Chilled Bloody Mary Soup with Crabmeat


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

Serves 8 to 10

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.