Bloody Mary Tomato Soup Shooter

Bloody Mary Tomato Soup Shooter

SaskFlax.com ©2014

Pour into individual shooter glasses for entertaining or serve in bowls. Garnish with celery and lemon slices.

Ingredients:

• 6 Tbsp (90 mL) ground flaxseed
• 2 Tbsp (30 mL) canola oil
• 1 large onion chopped
• 4 stalks celery, finely chopped
• 1 Tbsp (15 mL) minced garlic
• 4 cups (1 L) tomato juice
• 2 cups (500 mL) diced canned tomatoe
• 2 cups (500 mL) water
• 1/2 cup (125 mL) chopped parsley
• 1 tsp (5 mL) crushed chilie
• 1 tsp (5 mL) sea salt
• 1/2 tsp (2 mL) ground black pepper
• 1/4 cup (60 mL) vodka (optional)
• dash of Tabasco sauce (optional)
• dash of Worcestershire sauce (optional)

Instructions:

1. In a ungreased heavy skillet, add ground flaxseed and cook for 2 to 3 minutes over medium heat; stirring continually.
2. Add oil, onion, celery and garlic to skillet, sauté until soft. Combine tomato juice, tomatoes, water, parsley and spices to mixture and bring to a boil. Reduce heat and simmer gently 20 minutes.
3. Remove from heat and use hand blender to process until smooth. Add vodka, Tabasco and Worcestershire sauce if desired. Taste and adjust seasonings.
4. Reheat before serving.  Do not boil.
5. To serve:  Pour into individual shooter glasses for entertaining or serve in bowls.  Garnish with celery and lemon slices.

Yield:  8 servings or 20 shooters.

Serving Size:  1 bowl or 1 shooter. Each serving contains 2 tsp (10 mL) of flax.