Chilled pappa al pomodoro with crab meat cros

Yield: 1 Servings

Measure Ingredient
2½ pounds Overripe tomatoes, cores removed
1½ cup Day old bread, torn up
¼ cup Fresh basil leaves
1 tablespoon Fresh thyme leaves, chopped
Salt and pepper to taste
8 ounces Fresh crab meat, Dungeness or Maryland
2 tablespoons Extra virgin olive oil, plus 1/4 cup
Juice and zest of 1 lemon
1 teaspoon Crushed red pepper flakes
2 Scallions, thinly sliced
4 slices Baguette, toasted, and cooled

In a food processor, blend tomatoes until liquid. Add day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cool place.

In a medium mixing bowl, toss crab meat, 2 tablespoons extra virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.

Divide cool tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl. Float 2 ounces crab meat mixture on top of each baguette slice and serve. Posted to MC-Recipe Digest V1 # Recipe by: MOLTO MARIO

From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)

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