Yield: 1 Servings
|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)