225g/8oz canned pimientos
juice of 2 lemons
1 onion, chopped
2 tbsp horseradish sauce
1 litre/1¾ pints/4 cups tomato juice
2 tsp Worcestershire sauce
dash of Tabasco sauce
finely chopped spring onions (scallions) to garnish
1 Put the pimientos in a blender with the lemon juice, onion and horseradish sauce. Blitz until smooth.
2 Transfer to a jug and gradually stir in the tomato juice. Season to taste with the Worcestershire sauce and Tabasco.
3 Chill in the refrigerator. Serve in six tall glasses, garnished with spring onions.