Directions: 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. Variation: Beetroot and horseradish soup For a creamier but no less peppy spin on this soup, leave out the Worcestershire sauce, Tabasco and celery salt, but season generously with the lemon juice and plenty of salt and pepper. Add 2–3 teaspoons grated horseradish (from a jar or fresh from the root) and 4 tablespoons cashew cream and blitz thoroughly. Serve lightly chilled. |
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