Bloody Mary Soup

Method

1 Preheat oven to 220°C (200°C fan oven) mark 7. Put tomatoes, red onions, garlic, thyme, peppers and chillies into two large roasting tins. Add olive oil, toss and season well. Roast for 1½hr, tossing every 20min.

2 Put the vegetables into a food processor. Whiz for 2min, then sieve into a large pan.

3 Add the stock, vinegar, Worcestershire sauce, Tabasco and vodka or gin.

4 Heat gently, ladle into warmed bowls and garnish with a swirl of soured cream and a sprig of thyme.



FREEZE AHEAD
Cool after step 3, pour into a freezerproof container and freeze for up to three months.

TO SERVE
Thaw at cool room temperature overnight. Heat gently before serving.