Chilled pappa al pomodoro with crab meat crostini

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.


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