Blog Archive

Sunday, February 5, 2017

Bloody Mary Soup Sippers served in one of my Hand of Fatima Moroccan tea glasses which were actually bought with tequila in mind

Bloody Mary Soup Sippers with Grilled Cheese Skewers
by Victoria Challancin

If I do a bit of self examination, I would have to admit that when it comes to food, I am not often dazzled by "cuteness."  With animals and children, yes.  But "cute" food doesn't usually grab me.  But when I saw these soup sippers on, I thought, "How cute!"  And I didn't even cringe.  And when I read these were the stuff brunch dreams are made of...well, I was sold.  I knew I would teach my Mexican cooking students how to prepare them. Alongside any one of dozens of fabulous Mexican breakfast offerings, these would shine. And advertising them as a drink, an appetizer, or even an entree just sealed the deal.

 Bloody Mary Soup Sippers with Grilled Cheese Skewers

These were seriously good and yes, the skewers elicited remarks like, "How cute!"  And they were.  The only thing I would change is that I would use real bacon and not turkey bacon.  What was I thinking?  I don't even like turkey bacon  (see my note below for other suggestions).

A plate of skewers ready to adorn the soups

Recipe:  Bloody Mary Soup Sippers with Grilled 
                                    Cheese Skewers
(Recipe adapted slightly from
Serves 6 to 8 (more if using small serving vessels)

Is it a drink, an appetizer or even an entree? Perhaps it’s all three in one!

2 cans of crushed tomatoes
2 1/2 cups of chicken broth
1 1/2 cup tomato juice
1 onion
2 celery stalks, diced
3 garlic cloves, peeled
3 tablespoons Worcestershire Sauce
2 tablespoons Tabasco
3 tablespoons honey mustard
2 tablespoons olive oil
1 tablespoon creamy horseradish
½ lime
½ lemon
Celery salt to taste 
Pepper to taste
Vodka (optional--just kidding)

Heat 2 tablespoons of olive oil in a nonstick pan

Dice celery, onion and garlic, and sauté in heated pan until tender.
Pour the 2 cans of crushed tomato into the blender.
Transfer the sautéed onion, celery and garlic from the pan into the blender.

Add the Worcestershire, Tabasco, creamy horseradish, honey mustard and celery salt/pepper into the blender.

Mix the blender for about 1-2 minutes until everything is smooth. There shouldn’t be any chunks.

Place in a large pot and add your tomato juice and chicken broth.  Add the contents from the blender into the pot.  Add a squeeze of lemon and lime.

Bring to a boil, lower heat, and simmer for 20 to 30 minutes.  Check and adjust seasoning.
      Once your soup is done, add your vodka and stir.

Serve hot or cold.

Grilled cheese sandwiches (I made 2)
1 ½-inch round cookie cutter
Turkey bacon or regular bacon  (Seriously...use the real thing)
Green pitted olives
Swizzle sticks or wooden skewers
1 lime, cut in half
Chile powder such as Tajin brand
Celery sticks, cut in half (optional)

Make two of your favorite grilled cheese sandwiches.

Fry some bacon cut into squares.  Drain on paper towels..

Use a cookie cutter on the grilled cheese to make mini circular grilled cheeses. Start at the edge of the crust and work your way around to get as many full circles as you can.

Start loading up your skewer with olives, grilled cheese rounds, pepperoncinis, bacon and cornichons.

Run a lime across the rim of the glass so that the chili powder will stick.
Dip the rim of the glass in the chili powder to coat. Tap it to get rid of any excess powder.

Use a ladle to add soup to each of the bowls or glasses. Only fill it up ¾ to allow yourself enough space to add your skewer.

Place the skewer on top of the bowl and arrange the skewer ingredients so that it sits nicely on the glass.

Add a ½ stalk of celery, if you like.

Another note:  I might have added a bit more spicing when I made these, because I just can't help myself.

In the background are guacamole-filled spring rolls with a cilantro dipping sauce.  Yes.

Note:  I love everything about these except that I used turkey bacon as the recipe suggested.  There really is no excuse for turkey bacon.  If you are going to eat bacon, just do it.  The real thing.  Though a bit of folded prosciutto or jamon serrano wouldn't go amiss.

Parting Shot:  A Moroccan Resin Necklace with an Old Berber Enamel Centerpiece
Yes, I am gearing up for another trip to Morocco in April.  This trip is full, but I still have openings for my October trip.  Just in case...

Photo by my son, Zachary Popovsky

©Victoria Challancin.  All Rights Reserved.

Flavors of the Sun Cooking School
San Miguel de Allende, México


Lorraine @ Not Quite Nigella said...

I have to admit I fall for cute almost every time! And these are very cute Victoria! I think I've only tried turkey bacon once and it was quite dry from memory. Is that what it's always like?

Eha said...

I shall not use the 'c' word but these are making me smile, admire your beautiful exotic plating and think they would make a yummy snack whilst sitting with friends in the garden! Served a little like a margarita with those rimmed glasses :) ! Agree about the turkey bacon . . . perchance prosciutto for me . . . actually with another 43+ C day messing around with life, I better visit my kitchen and ask a few neighbours whether this kind of lunch would suffice . . .

laura ann loveland said...

Love it! A meal in a glass. You are so creative with your recipes, design,and photography. You still are my blogger inspiration. Laura

Hotly Spiced said...

These are cute and elegant and very pretty. I have never tried turkey bacon; I don't think it's as common here as it is in the USA xx

Tania | My Kitchen Stories said...

Oh wow Victoria your students would have loved this it is a fantastic idea.

House in Tillford said...

Wow what a treat for your students! I love mexican food and that all looks so yum