Best Cold Spicy Tomato Soup Shots Recipes

Bloody Mary Gazpacho Shooters image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 24

2 cups tomato juice
1 pound fresh ripe tomatoes (cored and diced large)
1 medium cucumber (peeled and diced large)
1 small shallot (approx. 1 ounce, peeled and roughly minced)
2 medium cloves garlic (peeled and roughly minced)
1/3 cup raw almonds
1 medium slice French bread (torn into pieces)
3 tablespoons freshly squeezed lemon juice (from about 1 large or 2 medium lemons)
2 tablespoons white wine vinegar
2 teaspoons vegan Worcestershire sauce
1 tablespoon prepared horseradish
1/2 teaspoon ground cumin
20-30 dashes Tabasco sauce (or to taste)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
Lemon wedge
1 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
8 celery sticks (about 6 inches long)
24 small green olives with pimento
8 mini dill pickles
Blender
8 half-pint jars
Toothpicks or bamboo picks

Steps:

To the pitcher of a blender, add the tomato juice, tomatoes, cucumber, shallot, garlic, almonds, bread, lemon juice, vinegar, horseradish, Worcestershire, cumin, 20 dashes Tabasco, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Puree until smooth. Taste and add more Tabasco, salt, and/or pepper if desired.
Transfer soup to the refrigerator for at least 30 minutes, or up to two days if making ahead of time.
When ready to serve, add the celery salt and 1/4 teaspoon black pepper to a small plate and stir with a small spoon to mix. Wet the rims of eight jars with the lemon wedge and dip the rims into the celery salt and black pepper mix.
Carefully pour the soup into the jars, dividing evenly between the jars. Place three olives and one pickle on each skewer and balance on the rim. Plop in a celery stick. Arrange on a tray and serve immediately.

Jamie Oliver's Spicy Tomato Soup image

Provided by English_Rose

Categories Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups tomato and chili pasta sauce
1 onion, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 ounce fresh cilantro, leaves picked, stalks finely chopped
1 tablespoon olive oil
1 1/2 lbs ripe tomatoes
4 cups chicken broth or 4 cups vegetable broth
salt & freshly ground black pepper

Steps:

Put the onion, garlic, carrot and cilantro stalks into a large pot with the olive oil. Cover and cook gently for 10 mins, stirring regularly to prevent colouring.
Meanwhile, drop the tomatoes into boiling water for a minute or two. Take them out, run them under the cold tap, then pinch the skins off, discard, and roughly chop the flesh. Add to the pan with broth and pasta sauce. Simmer for another 20 mins with the lid on.
Whiz your soup in a blender, then pour it back in the pan and season well. Serve with a sprinkling of cilantroleaves and a few chopped chili peppers if you dare!