Ingredients

For the bloody mary soup:

• 2 cartons of passata (1kg in total)
• a splash of tobasco
• 1/2 a lime
• 1 tsp of balsamic vinegar
• 1 tsp of caster sugar
• 1 tsp celery salt
• 1 stick of celery
  
  

For the horseradish melba toast:

• 2 pieces of white bread
• 1 clove of garlic
• 1 tbsp of horseradish sauce

Recipe

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.

serves 4