Bloody Mary Tomato Soup Shots

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20 Minutes Prep
1 Hour 20 Minutes Total

This quick, easy and impressive Bloody Mary soup shot can be made in minutes and chilled the day before. Serve as soup, appetizer or cocktail!

Ingredient List
  • SOUP SHOTS
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  • 1 can (28 oz) Muir Glen™ organic whole San Marzano tomatoes, undrained Small check mark in a circle icon
  • 2 green onions, chopped Small check mark in a circle icon
  • 1/2 cup beef broth Small check mark in a circle icon
  • 2 tablespoons Worcestershire sauce Small check mark in a circle icon
  • 1/4 cup vodka Small check mark in a circle icon
  • juice of half a lemon Small check mark in a circle icon
  • 1 tablespoon prepared horseradish Small check mark in a circle icon
  • 1 clove garlic Small check mark in a circle icon
  • 1/2 teaspoon celery salt Small check mark in a circle icon
  • 1/4 teaspoon sea salt or kosher salt Small check mark in a circle icon
  • 1/4 teaspoon black pepper Small check mark in a circle icon
  • 1/4 cup extra-virgin olive oil Small check mark in a circle icon
  • GARNISH
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  • cooked shrimp, chorizo slices, manchego cheese cubes Small check mark in a circle icon
  • pickled vegetables, such as gherkins, asparagus, carrots, baby corn, okra, green beans, olives Small check mark in a circle icon
  • celery sprig Small check mark in a circle icon
  • toothpicks Small check mark in a circle icon
Preparation
  1. In blender, place all Bloody Mary Mixture ingredients except oil. Cover; blend until smooth. Add oil; blend until smooth and creamy. Transfer to pitcher. Cover and chill at least 1 hour but no longer than 12 hours.
  2. For each skewer, thread 1 shrimp or chorizo or cheese cube, and 1 vegetable on toothpick. Cover and refrigerate until ready to serve.
  3. Rub rims of shot glasses with a lime wedge and dip in seasoned salt.
  4. Pour mixture into shot glasses or small glasses (about 3 tablespoons each). Garnish each with a skewer and celery sprig.