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Soups :


Hot bloody Mary soup
  • 1kg/2 1/4 ripe tomatoes, halved

  • 2 red chilies, halved and seeded

  • 10g/2tsp caster sugar

  • 30ml/2tbsp olive oil

  • 750ml/ 1 4 oxo vegetable stock

  • 15g/ 1tbsp tomato puree

  • 10g/2tsp horseradish sauce

  • 30g/2tbsp dry sherry

  • 60ml/4 tbsp vodka

  • 4 small celery stalks with leaves

  • celery, salt, pepper

  • 4 thin lemon slices, to garnish

Pre-heat oven to 200C/400F/GAS4.
 Place the tomatoes cut-side up in a large roasting tin
 with chilies and sprinkle over the sugar and some salt and pepper.
Drizzle over the oil and roast for 30 minutes until softened and nicely browned.
 Puree the roasted tomatoes in a blender with a little stock until smooth,. For a really smooth soup, pass the puree through a sieve into a large pan, otherwise, transfer straight to the pan. 
Stir in the remaining stock and the tomato puree and heat gently through, without boiling. 
Stir in the horseradish, sherry and vodka and check the seasoning. 
Place a celery stalk in each of the four bowls and ladle over the soup. 
Grind over black pepper, float a slice of lemon on each and serve.