Yield: 4 servings
|2½ pounds||Over-ripe tomatoes; cores removed|
|1½ cup||Torn up day old bread|
|¼ cup||Fresh basil leaves|
|1 tablespoon||Chopped fresh thyme leaves|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|8 ounces||Fresh Dungeness or Maryland crab meat|
|2 tablespoons||Extra-virgin olive oil|
|¼ cup||Extra-virgin olive oil|
|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.
This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5672 broadcast 01-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.