Years ago, the Campbell’s Soup Company published a string of cookbooks that featured their soups as quick ingredients for the home cook. It was a great marketing tool — and a their kitchens gave good ideas to a lot of otherwise clueless men and women tasked with feeding their families and friends.
These days — there are many adult cooks (and chefs) who grew up as latch-key kids left to experiment in their family kitchens like mad scientists — and Campbell’s has had to re-vamp many of their recipes to accommodate the lower salt, lower-sugar, no-msg, low-fat, gluten-free, non-gmo, organic, no-growth hormone/no anti-biotic pumped animals, vegetarian and vegan tables of a new generation. And yet — some of their old cookbook ideas still find their way to the table.
And the bar.
No — this is not a green bean-mushroom soup cassarole drink. Though — come to think of it….
This is a “copper penny” drink. Based on the marinated veggies recipe made popular by half a dozen Campbell’s cookbooks — it was basically pickeled carrot slices swimming in a tomato-soup based french dressing with slices of onion and bell pepper. (mmmm-mm good!)
Mr. & Mrs. T’s Bloody Mary mixer is an ingredient here — but it’s far from a Bloody Mary. The mixer (made by the Campbell’s Soup Co.) stands in where Cambell’s classic tomato soup once dwelled. Other ingredients are more straight forward as they move from salad to cocktail….
Get out your blender and a 12-14 oz cooler glass!
4 oz steamed (until tender) carrot slices + 1 slice reserved
1/2 oz steamed red or orange bell pepper, + 1 raw spear reserved
1 slice pickled jalapeno (optional) + 1 slice reserved
1 oz diced (raw) sweet onion (like Vidalia)
1 green/spring onion, cut to 10″, reserved
1 cherry tomato half, reserved
2 oz Mr. & Mrs. T’s Bloody Mary mixer
1 t worcestershire sauce
1 t Fire cider #2
dash of Celery bitters
1 T lime juice
1 T brown sugar
1/2 t freshly ground black pepper2 fresh basil leaves
1 1/2 oz silver tequila
2-3 oz crushed ice
- chill all ingredients in advance
- set aside reserved garnish veggies
- rim a tall, chilled cooler glass first in lime juice, then in coarse salt
- in a blender, combine carrots, bell pepper, sweet onion, Bloody Mary mixer, worcestershire, bitters, fire cider, lime juice, sugar, black pepper, 1 basil leaf, tequila, and crushed ice. Blend until smooth.
- pour into the cooler glass and garnish with reserved veggies and a straw!
Think of this as carrot juice gone wild!
let’s think about that green bean cassaorle.