in the spirit of mardi gras February 25, 2006


When I ran across this post in The Savory Notebook’s blog about her Mardi Gras-themed Virtual Recipe Club, my mind didn’t go to etouffe, jambalaya, or beignets. In my eyes, the Bloody Mary should be the official food/beverage of this wild celebration. It’s your morning pick me up, the perfect accompaniment to rich eggy brunch dishes, or it’s your hair of the dog after nights of debauchery.

They really are, as far as I’m concerned, the perfect drink. They have a little spice (or a lot if you’re me), a little heat (or a lot if you’re me),  and a little booze (or a lot if you’re me). Plus, they have VEGETABLES in it, which means they are good for you.

This recipe is a great mix between gazpacho and a bloody mary, both of which are two of my favorite things. I used Absolut Peppar vodka instead of regular for a little extra oomph. I think it would be a great amuse before a Cajun themed meal – you could top the soup with crawfish or oysters instead of the crabmeat, as well. Of course, you could also bottle it, stick it in the ‘fridge, and use it in place of your favorite bloody mary mix.

While you’re in the kitchen working on this soup or kicking back enjoying your vodka-spiked treat, please keep in mind this Mardi Gras those people still affected by Hurricane Katrina. For the residents of that region, the relief efforts continue. For more information about you can do to continue to help, please visit the Louisiana Disaster Recovery Foundation or The American Red Cross.

Bloody Mary Soup with Crabserves 10 (recipe from

– 6 ripe tomatoes, seeds removed and cut into chunks

– 4 red peppers, seeds removed and cut into chunks

– 2 green peppers, seeds removed and cut into chunks

– 2 cucumbers, seeds removed and cut into chunks

– 3 stalks celery, strings removed and cut into chunks

– 1 clove garlic

– 1 red onion, peeled and cut into chunks

– 3 tablespoons olive oil

– juice of 2 limes (or more to taste)

– 4 tablespoons Worcestershire sauce

– 2 tablespoons horseradish

– 1/2 cup vodka

– salt, pepper, and Tabasco to taste

– 1 pound lump crab meat

1. Toss all of the vegetables together and divide into three batches. Using a food processor, puree the vegetables in three batches, adding one tablespoon of olive oil to each batch.

2. Strain the mixture through a sieve into a large bowl.

3. Add the lime juice, Worcestershire sauce, salt and pepper. Taste and adjust to your liking.

4. Stir in the vodka. Cover and chill at least 2 hours to overnight.

To serve: Taste and adjust seasoning before serving. Ladle into serving bowls and top with about 1/4 cup lump crabmeat in the center of each bowl.


Alicat Feb 25, 2006 09:02 pm

I was just looking at a tiny bottle of Peppar Vodka and wondering what in the hell you’d ever put that in. :o) Now I know.

tami Feb 25, 2006 09:02 pm

yah it makes killer bloody marys. i cant imagine what else you’d use it in besides that, really…

matt Feb 26, 2006 07:02 am

MY GOD you are killing me! Last night I decided to sit down to a good hearty bloody mary (it was a hard week, what can I say?)
I So want to try this. And thanks for giving a shout out to the people who still need all the help they can get. Sometimes we have a tendency to forget and move on, I’m 250% guilty of that :(

Christiane Feb 28, 2006 04:02 am

I wish I liked bloody marys. Everything about them is right up my alley – the spiciness, the peppar vodka. But I can’t get past the tomato juice.
But this soup? I would definitely try this.