Cold Tomato Soup With Crab

tomato-soup-crab
Photo by Joyce Lee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Fat 41 g
    • Sat Fat 6 g
    • Cholesterol 45 mg
    • Sodium 920 mg
    • Protein 18 g
    • Carbohydrate 21 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 105 mg

Puree the tomatoes, bread, bell pepper, cucumber, onion, garlic, ⅔ cup of the oil, 2 tablespoons of the vinegar, ¼ cup water, 1 teaspoon salt, and ½ teaspoon black pepper in a blender until smooth. Chill for 30 minutes or up to overnight.Meanwhile, combine the crab, chives, the remaining tablespoon of oil, the remaining 2 teaspoons vinegar, and ¼ teaspoon each salt and black pepper in a small bowl.Serve the soup topped with the crab and drizzled with oil, with bread on the side.

Ingredients

  1. Check 8 ripe tomatoes (about 2 3/4 pounds), chopped
  2. Check 2 slices country bread, plus more for serving
  3. Check 1 small red bell pepper, chopped
  4. Check 1/2 cucumber, peeled and chopped
  5. Check 1/2 small onion, chopped
  6. Check 1 small clove garlic
  7. Check 2/3 cup plus 1 tablespoon olive oil, plus more for drizzling
  8. Check 2 tablespoons plus 2 teaspoons sherry vinegar or red wine vinegar
  9. Check kosher salt and black pepper
  10. Check 1 cup jumbo or backfin crabmeat
  11. Check 2 tablespoons chopped fresh chives

Directions

  1. Puree the tomatoes, bread, bell pepper, cucumber, onion, garlic, ⅔ cup of the oil, 2 tablespoons of the vinegar, ¼ cup water, 1 teaspoon salt, and ½ teaspoon black pepper in a blender until smooth. Chill for 30 minutes or up to overnight.
  2. Meanwhile, combine the crab, chives, the remaining tablespoon of oil, the remaining 2 teaspoons vinegar, and ¼ teaspoon each salt and black pepper in a small bowl.
  3. Serve the soup topped with the crab and drizzled with oil, with bread on the side.