Bloody Mary Soup with Bacon, Shrimp and Crab

6 ripe tomatoes OR large can of diced tomatoes
4 large red bell peppers, seeded
2 large green bell pepper, seeded
2 cucumbers, peeled and seeded
3 celery, strings removed
1 small clove garlic
1 small red onion
3 tablespoons olive oil
Juice of 2 limes, or to taste
4 tablespoons Worcestershire sauce
Salt and freshly ground black pepper
Tabasco sauce, to taste
2 tablespoons freshly grated horseradish, or to taste
1/2 pound jumbo lump crab meat, picked over for shells and cartilage
1/2 pound medium shrimp, cleaned and shelled
4 slices bacon, cooked crisp

1. Blanch tomatoes, remove skins, squeeze out seeds and dice. Or use canned tomatoes.

2. Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch.

3. Strain through a sieve into a large bowl to remove skins and seeds.

4. Bake bacon in oven on parchment paper, crumble for garnish.

5. Boil shrimp until pink, drain, cool.

6. Add lime juice, Worcestershire sauce, salt and pepper.

7. Place soup in bowl, add crab, shrimp and top with bacon.