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Bloody Mary soup


  • Preheat oven to 180°C.
  • Place the tomatoes (skin side down) with the garlic in a large heavy-bottomed oven tray and sprinkle with oil. Cook in the oven until the tomatoes collapse a little. Then slip the skins off the lot and chop up.
  • In the meantime, bring the V8 juice, Worcestershire, balsamic, Vodka, seasonings, Tabasco and lemon juice to the boil in a large heavy-bottomed pot. Then add the tomatoes and garlic, mix well and briefly cook to heat. Taste for seasoning.
  • To serve, ladle the soup into individual bowls and garnish with a good dollop of yoghurt and a sprinkling of chives.


  • 6 large ripe tomatoes, halved & cored
  • 4 whole garlic cloves
  • olive oil
  • 1 litre V8 juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • a good slurp of Vodka (optional)
  • sea salt & freshly ground pepper
  • Tabasco, to taste
  • juice of 1 lemon
  • low fat plain yoghurt
  • snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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