Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter |
| 10 \N | Fresh skinned chopped |
| \N \N | Tomatos |
| 3 \N | Diced large onions |
| 2 \N | Diced stalks celery |
| 3 tablespoons | Chopped fresh basil |
| 2 tablespoons | Chopped fresh thyme |
| 2 cups | Homemade chicken stock |
| 32 ounces | Tomato juice |
| 1 cup | Cream |
| 20 ounces | Tomato puree |
| 3½ cup | Gin |
| ¼ cup | Sugar |
Saute vegetables and herbs in butter. Add stock and reduce to one third. Add tomato juice and cream. Bring to a simmer for 45 minutes.
Add gin and sugar and thicken with tomato puree. Simmer for 1 hour.
Garnish with chives, black olives and artichoke hearts.