2 cans (480 gram) peeled plum tomatoes

1/4 cup olive oil + 2 tablespoons

2 medium red onions, roughly chopped

2 red bell peppers, grilled or charred over an open flame and peeled

2 rosemary sprigs

4 cloves garlic, peeled

1/2 cup dry white wine

1 tablespoon sweet paprika

Dried chili flakes, sugar, salt, freshly ground black pepper

2 liters vegetable stock

1/4 cup corn or soy oil

1/2 cup celery leaves

16 shrimps, peeled

Salt and pepper

4 shots Ketel One Vodka


Strain the tomatoes and wring them between your palms

In a heavy soup pot, heat the 1/4 cup olive oil, add the onions and fry on medium heat until golden. Add the grilled and peeled peppers, tomatoes, rosemary and garlic and stir well for 4 minutes. Add the white wine and cook until the liquid is reduced by half. Add the paprika, some chili flakes, a little sugar, salt and pepper. Stir and add the stock. Bring to the boil, reduce the heat and cook for about 30 minutes. Remove the rosemary sprigs and puree the soup using a hand blender.

 Before serving: Heat the oil in a frying pan and fry the celery leaves until crisp. Remove and lay on kitchen towels. Add the olive oil to the pan and fry the shrimps for about 2 minutes, until orange colored. Season with salt and pepper.

To serve: Reheat the soup and taste for seasoning. Divide the shrimps among 4 soup bowls. Pour the hot soup into the bowls and scatter the crisp celery leave above. Pour a shot of vodka into each bowl and serve immediately, or serve the vodka aside together with the soup.