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Roast Bloody Mary Tomato Soup

All the flavors of a Bloody Mary in a gorgeous, thick and hearty soup — now that the season for fresh ripe tomatoes is upon us, it’s time you had this recipe to add to your repertoire! Delicious served hot or chilled, servings may be spiced up with more Tabasco, depending on taste, right at the table. Drink . . . or rather — eat up!

Roast Bloody Mary Tomato Soup

1 lb. 12 oz. ripe tomatoes, halved
1 whole garlic bulb with the top sliced off
3 stalks celery, cut into 2″ lengths, leafy tips reserved
4 tbs. olive oil
2 tsp. sea salt
1-2 tsp. chili flakes
14 oz. tin cannellini beans, rinsed and drained
2 tbs. Worcestershire sauce
¼ cup vodka
juice ½ lemon, or more to taste
Tabasco sauce, to taste

Heat the oven to 300°F. Put the tomatoes, garlic, and celery on a baking tray. Drizzle with olive oil, sprinkle with salt and roast for 1½ hours, until the tomatoes look puckered. Leave to cool 10 minutes.

Squeeze the garlic out of its skin into a food processor or blender. Add the tomatoes and celery along with any pan juices. Add the beans, Worcestershire, vodka, lemon juice, and Tabasco, then blend until smooth.

Place in a large saucepan and heat to cook off the alcohol. Add water if too thick. Serve with leafy celery tips, and more lemon and Tabasco if you like.

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