Bloody Mary Fresh Corn Soup

August 24, 2023

bowls of bloody mary fresh corn soup

Cold soup appeals to me when the heat index stands between me and the stove. Local corn is still in season and that sweet crunch contributes to a nice light meal. Best thing is no cooking!

Here are all those flavors of a classic bloody mary. Horseradish, lemon, celery, tomato, worcestershire and a little heat to tickle the tongue. This cold soup recipe begs for the cook’s improv skills. Throw in a splash of vodka. Add seafood . Use vegetable tomato juice (like V8) or clam tomato juice. You simply cannot go wrong with Bloody Mary Fresh Corn Soup. Take your cues from the myriad variations of that favorite brunch drink.

closeup of bloody mary fresh corn soup

River City Good Eats has featured chilled corn soups like vichyssoise and Coconut Corn Avocado Soup. However, they both require a little stovetop action before puree and chill. I promise this brightly colored starter stays cold from start to finish. If your roadside stand corn is not super tender, you may want to microwave or steam it for best texture. This cook got lucky with sweet ears of bicolor corn.

ingredients for bloody mary fresh corn soup

Hot soup season begins soon. Until then, stay cool and enjoy summer’s end.

Bloody Mary Fresh Corn Soup

recipe by Michele Humlan, The Good Eats Company

makes 6-8 servings


3 cups chilled tomato juice
raw corn kernels from about three ears*, about 3 cups
1 tablespoon minced red onion
3 tablespoons prepared horseradish – no need to drain well
½ cup finely chopped celery
3 tablespoons fresh lemon juice
1 ½ tablespoons worcestershire sauce
medium clove garlic zested on microplane grater
½ teaspoon celery salt
hot sauce of your choice, to taste – I used one teaspoon Frank’s brand
optional garnishes : celery leaves, halved cherry tomatoes, corn kernels
* if corn is not tender, may be microwaved briefly for steamed


  1. Whisk together all ingredients except corn, red onion and celery – add these once all is combined well.
  2. Chill soup at least 4 hours to develop flavor.
  3. Adjust seasoning to your taste; start with smaller amount of hot sauce and add more later if desired.
  4. This soup keeps well in the refrigerator up to one week as long as you use a very clean spoon for portion removal.
  5. If desired, garnish servings with celery leaves, extra raw corn kernels and baby tomato.


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