Categories: Soup, not tried

Ingredients

• 4 ripe medium tomatoes
• 4 1/2 cups tomato juice, organic
• 1 1/2 tbsp Worcestershire sauce
• 1 1/2 tbsp balsamic vinegar
• Juice of 2 limes
• 12 drops hot red pepper sauce
• salt and freshly ground black pepper
• 1 small celery rib
• 1 1/2 tbsp vodka
• 1/4 tsp celery salt

Directions

1. Place the tomatoes in a heatproof bowl, and pour boiling water over them. Let stand for 1 minute. Drain the tomatoes, and slip off the skins. Set aside 2 tomatoes for the salsa. Cut the remaining 2 tomatoes in half, squeeze out the seeds and chop them very fine. Place tomatoes in a large saucepan. Bring them to a gentle simmer, and let them cook until heated through, about 3 minutes. Pour in the tomato juice, Worcestershire sauce, vinegar, lime juice, and hot pepper sauce and season with salt and pepper. Can make ahead.

2. Cut the 2 reserved tomatoes in half, then squeeze out the seeds and dice the flesh. Finely chop the celery. Mix tomatoes and celery with vodka, celery salt and red pepper sauce.

3. To serve return soup to a simmer. Spoon salsa on top.

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