Bloody Mary Soup Shots with Prawns and Pickled Vegetables

Ingredients for Bloody Mary Soup Shots with Prawns and Pickled Vegetables

• 32 peeled deveined cooked medium prawns

• 2 tablespoons fresh lemon juice, divided

• Pickled vegetables (such as carrots, celery, green beans, and olives)

• 1 800g can San Marzano tomatoes in juice

• 2 spring onions, chopped

• 120ml (or more) low-salt chicken broth

• 2 tablespoons Worcestershire sauce

• 2 tablespoons vodka

• 1 tablespoon prepared horseradish

• 1/2 teaspoons celery salt

How to make Bloody Mary Soup Shots with Prawns and Pickled Vegetables

Toss prawns with 1 tablespoon lemon juice in large bowl. Thread 1 prawns and 1 vegetable on toothpick. Repeat with remaining prawns and vegetables. Cover and refrigerate until ready to serve.

Place tomatoes with juice, spring onions, 120ml broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.

Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with prawns-vegetable skewer. Serve remaining Bloody Mary mixture and prawns-vegetable skewers alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.