Angelic Bloody Mary Hot Soup Or Cool Dip

• 1/2 cup Greek yogurt for soup
• 2 large plum tomatoes (@6 oz.)
• 1 tablespoon grated horseradish root
• 1 tablespoon grated celeriac
• 1 tablespoon grated celery stalk
• 1/2 cup cream cheese for soup
• 1/2 cup queso fresco
• 1/2 cup sharp cheddar cheese (Grafton, if available)
• 1/2-1 teaspoons Aleppo pepper
• 1/2-1 teaspoons hot sauce, to taste
• 1/2 teaspoon sea salt, to taste
• 1/2 teaspoon Worcestershire sauce
• cilantro or celery leaves for garnish
• queso fresco or grated cheddar for topping
• sprinkle of Aleppo pepper for garnish

1. In a blender add the yogurt. Grate in one plum tomato, the horseradish, celeriac, and celery. You can use a box grater, large holes. Break up the cream cheese and queso as you add them to the blender. Add the grated cheddar, Aleppo, hot sauce, salt and Worcestershire. Process.
2. Pour this mixture into a heavy saucepan or Dutch oven. Grate in the other plum tomato, leaving out the skin. Bring to a boil while stirring constantly. Reduce heat and simmer slowly for about 15 minutes.
3. Serve warm with crumpled queso or grated cheddar as a soup or chill thoroughly and serve cold as a dip. Garnish with fresh cilantro or celery leaves.

greek yogurt, tomatoes, horseradish root, grated celeriac, cream cheese, queso fresco, cheddar cheese, pepper, hot sauce, salt, worcestershire sauce, cilantro, queso fresco, pepper

Taken from food52.com/recipes/8934-angelic-bloody-mary-hot-soup-or-cool-dip (may not work)