Bloody beetroot soup
Hugh loves the tangy, savoury flavours of a Bloody Mary and likes playing with them in the kitchen. In this very quick soup, they form the perfect counterpoint to the earthy sweetness of beetroot. The soup tastes best lightly chilled but if you start with beetroot and tomato juice from the fridge, you should be good to go straight from the blender. Be aware that Worcestershire sauce may contain gluten.
Put the beetroot, tomato juice, Worcestershire sauce, Tabasco, lemon juice, celery salt and some black pepper in a blender and blitz to a smooth consistency (add the vodka too, if you fancy it).
As with the best Bloody Mary cocktails, a bit of customised mixology can make all the difference.
Taste the soup and tinker with the seasoning, adding more Worcestershire sauce, Tabasco, lemon, salt or pepper to suit your taste.
Pour the soup into bowls and add a few ice cubes if you like.
Serve with celery stalks, lemon wedges and seasonings on the table.
- 200g cooked, skinned beetroot (vac-packed is fine, but not pickled!), roughly chopped
- 500ml tomato juice (from a carton or home-juiced)
- 2 tablespoons Worcestershire sauce
- A healthy shake of Tabasco
- Juice of 1 lemon
- A good pinch of celery salt
- Freshly ground black pepper
- 1-2 shots vodka (optional!) to serve
- Ice cubes (optional)
- Tender inner celery stalks
- Lemon wedges
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Gluten Free Cookery
Learn how to make bread, pastry and treats to suit your intolerance, with a day of gluten-free baking at the River Cottage Cookery School.