Chilled Bloody Mary Soup with Crabmeat
Serves 8 to 10

A cold soup is always a refreshing first course on a hot day; this one doesn’t require any time on the stove at all.

6 ripe tomatoes 
4 large red bell peppers, seeded 
2 large green bell peppers, seeded 
2 cucumbers, peeled and seeded 
3 stalks celery, strings removed 
1 small clove garlic 
1 small red onion 
3 tablespoons olive oil 
Juice of 2 limes, or to taste 
4 tablespoons Worcestershire sauce 
Salt and freshly ground black pepper 
Tabasco Sauce, to taste 
2 tablespoons freshly grated horseradish, or to taste 
1/2 cup vodka (optional) 
1 pound jumbo lump crabmeat picked over for shells and cartilage

1. 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.

2. Strain through a sieve into a large bowl to remove skins and seeds.

3. 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.

4. 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.

Photograph by: Victoria Pearson

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