Chilled Pea Pod Soup
INGREDIENTS:
2 1/2 lb Overripe tomatoes, cores
-removed
1 1/2 c Day old bread, torn up
1/4 c Fresh basil leaves
1 tb Fresh thyme leaves, chopped
Salt and pepper to taste
8 oz Fresh crab meat, Dungeness
-or Maryland
2 tb Extra virgin olive oil, plus
-1/4 cup
1 Lemon, Juice and zest of
1 ts Crushed red pepper flakes
2 Scallions, thinly sliced
4 sl Baguette, toasted, and
-cooled
2 1/2 lb Overripe tomatoes, cores
-removed
1 1/2 c Day old bread, torn up
1/4 c Fresh basil leaves
1 tb Fresh thyme leaves, chopped
Salt and pepper to taste
8 oz Fresh crab meat, Dungeness
-or Maryland
2 tb Extra virgin olive oil, plus
-1/4 cup
1 Lemon, Juice and zest of
1 ts Crushed red pepper flakes
2 Scallions, thinly sliced
4 sl 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.
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.