Bloody Mary Soup with Catherine Wheel Twirls
(serves6)
By Lindsey Sherrard
Ingredients
1Kg / 2 ¼ lb Tomatoes (Any fresh tomatoes)
4 Red onions, peeled & cut into wedges
4 Cloves garlic, peeled
2 Rosemary sprigs
2 Red peppers, deseeded & cut into wedges
2 tbsp Olive oil
150ml / 5fl oz Hot vegetable stock
1 tbsp Red wine vinegar
Dash tobasco
2tsp Worcestershire sauce
5 tbsp Vodka, optional
150ml Soured cream, for garnish
Method
1. Set the oven to 220*C/ 425*F/ Gas mark 7
2. Put the tomatoes, onions, garlic, rosemary and red peppers in a roasting tin, drizzle with olive oil and place in the oven for approx 40 minutes until the vegetables are tender and beginning to char.
3. Blend half the vegetables and half the stock in a processor or with a hand blender until smooth and pour into a jug. Repeat with the remaining vegetables and stock.
4. Add the vinegar, tabasco, worcestershire sauce and vodka.
5. When ready to eat warm up in a pan and serve in a cup with a swirl of sour cream and serve with Catherine wheel swirls.
To freeze: Put cooled soup in a container and freeze for up to 3 months. Defrost overnight in the fridge.
Reheat before eating.
Catherine Wheel Twirls
Ingredients
320g Bought Puff Pastry sheet
50g / 2oz Cheddar Cheese, finely grated
50g / 2oz Parmesan Cheese, freshly grated
Ground black pepper
4 tbsp Tomato puree
6 Slices Parma ham
Method
1. Pre-heat the oven to 220*C/ 425*F/ Gas mark 7.
2. Lay out the pastry sheet and spread with the tomato puree.
3. Combine the cheese together & sprinkle over the pastry and tomato and add a good sprinkling of black pepper.
4. Lay the parma ham in strips on top of the cheese and roll up into a sausage shape.
5. Then take a sharp knife and cut into ¼ inch / 5mm strips and place on a greased baking tray leaving space between each for expansion.
6. Bake in the oven for approx 15-20 minutes until golden brown. Then cool on a wire rack.
You can make these 24 hours ahead, store in an airtight container and re-crisp them in a hot oven for a few minutes just before serving.
