Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Over-ripe tomatoes - cores removed

  2. 1 1/2 cups 355ml Torn up day old bread

  3. 1/4 cup 10g / 0.4oz Fresh basil leaves

  4. 1 tablespoon 15ml Chopped fresh thyme leaves Salt - to taste Freshly-ground black pepper - to taste

  5. 8 oz 227g Fresh Dungeness or Maryland crab meat

  6. 2 tablespoons 30ml Extra-virgin olive oil

  7. 1/4 cup 59ml Extra-virgin olive oil Juice and zest of

  8. 1 lemon

  9. 1 teaspoon 5ml Crushed red pepper flakes

  10. 2 Scallions - thinly sliced

  11. 4 Baguette - toasted and cooled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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