Weekday Vegetarian: Bloody Mary Soup Shots

weekday vegetarian bloody mary soup photo

Photo: Kelly Rossiter

My daughter is having a casual dinner party for a few friends tonight and I came across this wonderful little soup that she could serve as an appetizer as soon as her guests arrive. All that is required is pouring the ingredients in the blender and turning it on - that's it. It's the perfect New Year's Eve starter because it's so quick and easy and it tastes great. Especially after all the fuss over Christmas, it's nice to have something casual that also looks and tastes so good.I had a jar of pickled vegetables that I canned this past summer and putting them on a toothpick over the top of the glass made for a beautiful presentation. If you don't have anything like that, just skewer some olives. You could also make some little celery sticks to put into it, but that would take longer the making the soup itself. The original recipe calls for shrimp as well, but I just omitted it.

This recipe is from Bon Appetit, December 2007.

Bloody Mary Soup Shots

2 tablespoons fresh lemon juice, divided
Pickled vegetables (such as carrots, celery, green beans, and olives)
1 28-ounce can tomatoes in juice
2 green onions, chopped
1/2 cup (or more) vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons vodka
1 tablespoon prepared horseradish
1/2 teaspoon celery salt

1. Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with vegetable skewer.

More Party Recipes
Mulled Cider
Leek, Potato and Mushroom Gratin in the Crockpot
Pasilla Black Bean Salsa

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