Bloody Mary Soup

More of a Virgin Mary really, but there's nothing to stop you adding a shot of vodka if you have the mind to. Honestly, though, it won't need it because it has a lovely spicy kick of its own, and the very best news is it must easily be the fastest soup on record, although it tastes as though it took hours!

Serves 2

This recipe is taken from The Delia Collection: Soup. It has also appeared in Sainsbury's Magazine.

Bloody Mary Soup

Ingredients
3 ripe tomatoes, weighing 6 oz (175 g)
1 x 18 fl oz (510 ml) carton fresh tomato juice
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
juice 1 lime
4 drops Tabasco sauce
salt and freshly milled black pepper
To garnish:
2 rounded dessertspoons 0 per cent fat Greek yoghurt
a few sprigs watercress
celery salt

Method

First put the kettle on, then place the tomatoes in a bowl, pour boiling water over them and count 30 seconds. After that, pour off the water and slip off the skins. Now chop the tomatoes very finely, then add the whole lot to a medium-sized saucepan. Bring the tomatoes up to a gentle simmer and let them cook for about 3 minutes.

Next, pour in the tomato juice and the rest of the ingredients and season with salt and pepper. Do a bit of tasting here – it might need a dash more Tabasco or another squeeze of lime. Now bring everything back up to simmering point, then ladle the soup into warm soup bowls straight away. Quickly swirl in a rounded dessertspoon of Greek yoghurt into each one. Then add a few sprigs of watercress, a generous sprinkling of celery salt and serve.

Menu suggestion Serve with Ryvita biscuits spread with fromage frais or quark.

How To Cheat Hero Ingredient
1 x 18 fl oz (510 ml) carton fresh tomato sauce

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