Bloody Mary Soup for 24

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Bloody Mary Soup

Serves 24
2 1/2 cups Minced onion
2 cups Minced celery
1 1/4 cup Peeled, seeded and minced cucumber
8 cloves fresh garlic, minced
2 tablespoons Butter or margarine
4 cans (46 oz. size) tomato juice
1 1/2 cup Lemon juice
3 tablespoons Sugar
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 Bottle (fifth) Vodka
1/2 cup Green onion, sliced

Saute onion, celery, cucumber and garlic in butter until soft. Add tomato juice, lemon juice, sugar, Tabasco and Worcestershire; simmer 7 to 8 minutes. Chill.
Place vodka bottle in No. 10 can filled with water; freeze until ice is solid. Remove can but keep vodka surrounded in ice and wrapped in a towel.
To serve: portion soup into serving bowl. Garnish with green onion. Add 1 oz. jigger of vodka per serving of soup at table.

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