Yield: 4 servings
|2½ pounds||Overripe tomatoes, cores|
|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|
|\N \N||Juice and zest of 1 lemon|
|1 teaspoon||Crushed red pepper flakes|
|2 \N||Scallions, thinly sliced|
|4 slices||Baguette, toasted and|
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