1 shallot, peeled and chopped
2 sticks celery, roughly chopped
1 x 400g/14oz tin chopped tomatoes
2g/½ tsp celery salt
45-60ml/3-4tbsp worcestershire sauce
5-10g/1-2tsp Tabasco sauce
2g/½ tsp freshly ground black pepper
juice of 1 lemon
1litre/1¾pt fresh tomato juice
125ml/4fl oz chilli vodka
2 tbsp fino dry sherry
Place the horseradish, shallot, two sticks of celery, chopped tomatoes, celery salt, worcestershire sauce, Tabasco, black pepper and lemon juice into a liquidiser and blend thoroughly until smooth. If time allows place this base mixture in the fridge for 2-3 hours to chill and for the flavours to develop. Strain through a sieve with a metal spoon. Stir in the tomato juice, vodka and sherry.
Just before serving the soup make the horseradish cream. Place the crème fraîche into a bowl and stir in the horseradish and lemon juice. Season to taste.
Divide the red onions, diced celery and tomatoes between four chilled glass serving bowls.
Pour the soup into the bowls, top each with a spoonful of the horseradish cream and garnish with celery leaves.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.