Chilled Bloody Mary Soup With Crabmeat Food

BLOODY MARY SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes., Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.

BLOODY MARY SOUP WITH PUMPERNICKEL GRILLED CHEESE CROUTONS

Steps:

• Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons.
• Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.

CHILLED BLOODY MARY SOUP WITH CRABMEAT

Steps:

• Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch.
• Strain through a sieve into a large bowl to remove skins and seeds.
• Add lime juice, Worcestershire sauce, salt and pepper to taste, Tabasco, horseradish, and vodka, if desired. Cover and chill at least 2 hours, or overnight. Taste before serving; adjust seasonings if necessary. The amount of lime juice needed will depend on the acidity of the tomatoes.
• Ladle into soup bowls, and place about 1/4 cup of crabmeat in the center. Grate additional fresh horseradish over surface of soup, if desired, and serve immediately.