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Bloody Mary soup
Serves 1
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
200g/7oz tinned tomatoes½ miniature bottle of vodkasqueeze of tomato ketchupfew drops of Tabasco sauce2 tbsp Worcestershire saucefreshly ground black pepper2 celery sticks, very finely chopped2 tbsp fresh chives, chopped2 tbsp cold watera few ice cubesFor the tapenade1 tbsp celery leaves, finely chopped1 tbsp celery, finely chopped1 tbsp black olives, pitted and finely chopped1 tbsp capers, finely chopped2 tbsp balsamic vinegarTo servedrizzle of olive oil1 egg2 tbsp white wine vinegara few fresh chives
Method
1. Place the tinned tomatoes, vodka, ketchup, Tabasco sauce, Worcestershire sauce, black pepper, celery, chives, water and ice cubes into a food processor or blender and blend together until smooth.2. Meanwhile, to make the tapenade, place the celery leaves, celery, olives, capers and balsamic vinegar into a bowl and mix together to combine.3. Pour the soup into a serving bowl. 4. Top with the tapenade and drizzle with olive oil. 5. Bring a large pan of water to the boil and add the white wine vinegar. Crack the egg in and allow to poach for 4 minutes. 6. Remove with a slotted spoon and cool in a bowl of iced water.7. Top the soup with the poached egg and garnish with the chives to serve.
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