Bloody Mary Soup

– How to Cheat/Lower fat

Serves 2

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

 

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.

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

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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