1 kg (2.2 lbs) ripe tomatoes, stems removed and roughly chopped
2 sticks celery, roughly chopped
1 yellow pepper, cored and chopped
1 shallot, approximately 2 tbsp peeled and chopped
Juice of 2 lemons
2 tbsp sherry vinegar
1 tsp salt
3 tsp hot sauce
3 tsp Worcestershire sauce
freshly ground pepper to taste
Combine all ingredients, in batches, in a food processor or blender. Pulse until smooth. Sample, adding more heat, salt, or pepper to taste. Chill soup until ready to serve.
Strain mixture through a sieve into a bowl, pushing pulp through with the back of a spoon. Discard pulp. Run chopped lemons around the edge of a glass and dip rim into celery salt. Add ice to glass, a short of vodka or gin, if desired, and top with tomato mixture to taste. Finish with a stick of celery and a splash of Tabasco and serve.