Chilled Bloody Mary Soup with Crabmeat
- 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
- 1/2 cup vodka, (optional)
- 1 pound jumbo lump crab meat, picked over for shells and cartilage
- Produce
- Celery (3)
- Cucumbers (2)
- Garlic (1 small clove)
- Green bell pepper, large (2)
- Limes, Juice of (2)
- Red bell peppers, large (4)
- Red onion, small (1)
- Tomatoes, ripe (6)
- Seafood
- Lump crab meat, jumbo (1 pound)
- Condiments
- Horseradish (2 tablespoons)
- Tabasco sauce (1)
- Worcestershire sauce (4 tablespoons)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Salt and freshly ground black pepper (1)
- Beer, Wine & Liquor
- Vodka (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
2 people saved this recipe.
