Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Overripe tomatoes, cores |
| \N \N | Removed |
| 1½ cup | Torn up day old bread |
| ¼ cup | Fresh basil leaves |
| 1 tablespoon | Chopped fresh thyme leaves |
| \N \N | Salt and pepper to taste |
| 8 ounces | Fresh crab meat, Dungeness |
| \N \N | Or Maryland |
| 2 tablespoons | Extra virgin olive oil plus |
| ¼ \N | Cup |
| \N \N | Juice and zest of 1 lemon |
| 1 teaspoon | Crushed red pepper flakes |
| 2 \N | Scallions, thinly sliced |
| 4 slices | Baguette, toasted and |
| \N \N | 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.
MOLTO MARIO SHOW #MB5672