Bloody Mary Soup With Avocado Mousse

Serves 6
Recipe By: Barbara Pool Fenzl
Published in: Seasonal Southwest Cooking

1 teaspoon caraway seeds
1/2 teaspoon celery seeds
2 tablespoon butter
1/2 cup Celery -- diced
1/2 cup red bell pepper -- diced
1 jalapeno chile -- seeded and chopped
14 1/2 ounce tomatoes -- diced with their liquid in can
2 cup tomato juice
1/2 cup water
zest of 1 lime
2 tablespoon horseradish -- prepared
salt and pepper -- to tasty
1/4 cup lime uice -- fresh
1 tablespoon Worcestershire sauce
1/2 cup vodka
Avocado Mousse
1 avocado -- ripe, peeled and pitted
1 tablespoon lemon juice
1/4 cup tomatoes -- diced, well drained
salt
1/3 cup heavy cream

To prepare the soup, in a small skillet, toast the caraway and celery seeds until lightly
browned and fragrant, about 1 minute. Set aside. In a large saucepan, melt the butter over
medium heat. Add the celery, red bell pepper, and jalapeno. Cover the pan, lower the heat,
and sweat the vegetables until very soft, about 30 minutes. Stir in the tomatoes, tomato
juice, water, lime zest, horseradish, toasted seeds, salt, and pepper. Raise heat to medium
and cook another 5 minutes. Put the soup in a blender, in batches if necessary, and puree
until smooth. Return soup to the saucepan and stir in the lime juice, Worcestershire sauce,
and vodka. Heat until hot.

To prepare the mousse, put the avocado and lemon juice in a mini processor or blender and
puree until smooth. Transfer to a medium bowl and stir in the tomatoes; add salt to taste.
In a medium bowl, beat the cream until still peaks form. Fold into the avocado mixture.
This can be covered and refrigerated for up to 2 hours. To serve, ladle soup into bowls or
mugs and top with a scoop of avocado mousse.

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