Bloody Mary Soup

• 2 (28 ounce) cans tomatoes with juice
• 1 cup beef or 1 cup chicken stock
• 14 cup chopped green onion
• 14 cup Worcestershire sauce
• 14 cup vodka
• 2 tablespoons prepared horseradish
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 2 teaspoons salt
• 2 teaspoons celery salt
• 1 teaspoon black pepper
• 1 lb bay shrimp
• 14 cup chopped fresh cilantro

1. In food process or blender, puree tomatoes with juice, stock, green onions, Worcestershire sauce, vodka, horseradish, honey, lemon juice, salt, celery salt and pepper until smooth.
2. Transfer to a large pitcher and season to taste with salt and pepper.
3. Thin with water if needed.
4. Chill until cold.
5. Serve garnished with shrimp and cilantro.

tomatoes, beef, green onion, worcestershire sauce, vodka, horseradish, honey, lemon juice, salt, celery salt, black pepper, bay shrimp, fresh cilantro

Taken from www.food.com/recipe/bloody-mary-soup-508182 (may not work)