JARMAN'S BLOODY MARY SOUP

Ingredients Weight Measure
Beef stock 1 qt., divided
Celery, finely chopped 1 lb.
Green pepper, finely chopped 1/2 lb.
Canned, whole, peeled tomatoes, finely chopped 51 oz. 1 #3 can
Tomato juice 96 oz. 2 #3 cans
TABASCO® brand Original Red Sauce 1 Tbsp.
Worcestershire sauce 1 Tbsp.
Garlic salt 1/2 tsp.
Salt and pepper to taste
Lemon slices, for garnish 25 ea.
Vodka, on the side 25 jiggers

Method

  1. Heat half the stock in stock pot; add chopped celery and green pepper; sauté until tender.
  2. Add chopped tomatoes, simmer 5 minutes.
  3. Add remaining stock, tomato juice, TABASCO® Sauce, Worcestershire sauce and garlic salt; bring to a boil.
  4. Add salt and pepper to taste. Serve hot in clear glass mugs. Garnish each mug with a lemon slice and a jigger of vodka on the side.

Yield: 25 8-oz. servings