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The Bloody Mary is a classic cocktail. Everyone has their own preferences when it comes to what goes into it. We've taken what we think are the very best of the various popular ingredients and twisted them into a delicious hot soup with quite a kick.
For the bloody mary soup:
For the horseradish melba toast:
pour the passata, tobasco, lime, vinegar and sugar into a pan and bring to a boil to simmer for 2-3 minutes.
toast the pieces of bread under the grill until golden on both sides.
remove the crusts and slice the bread horizontally through the centre to make two thinner crisp pieces and then slice diagonally across the pieces to make triangle shapes.
peel the clove of garlic and rub over the crisp slices of toast.
spread a thin layer of horseradish sauce over each slice as well.
place the uncooked side of the bread face up under the grill and toast until golden brown.
season the soup and serve in small bowls.
sprinkle with celery salt, garnish with a stick of celery and serve a couple of horseradish melba toasts on the side.