Bloody Mary soup

Bloody Mary soup

This recipe is just as delicious without the vodka – but if you do use it, add it to the soup before the cream.

By , 21 September 2015
Bloody Mary soup
  • Ready in: 15 mins
  • Serves: 2
  • Price: £1.45 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    5.6g
    8%
  • Saturates med
    2g
    10%
  • Sugars low
    4.6g
    5%
  • Salt low
    0.3g
    5%
  • Energy 502KJ 120KCAL
    6%
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 2 tsp olive oil, plus 1 tbsp for the croutons
  • 1 shallot, very finely chopped
  • 700g bottle Extra Special Smooth Passata
  • 1 tbsp Asda Sweet Chilli Sauce
  • 1 tbsp Worcestershire sauce
  • 2 tsp lemon juice
  • 1 slice 2-3-day-old bread
  • 6 tbsp vodka
  • 2 tbsp double cream
Method
  • Heat 2 tsp of the olive oil, add the shallot and fry for about 4 minutes over a low heat until soft and translucent.

  • Add the passata, sweet chilli, Worcestershire sauce and lemon juice. Season, then cover and simmer for 5 minutes.

  • Meanwhile, use small heart-shaped pastry cutters to stamp shapes from the bread. Heat 1 tbsp oil in a small frying pan and fry until golden. Drain on a plate lined with kitchen paper.

  • Serve the soup in 2 small bowls or teacups. Stir in 3 tbsp vodka and swirl 1 tbsp cream into each one.

  • Top with croutons and serve immediately. The soup will keep in the fridge for up to 4 days.