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