2/3 cup plus 1 tablespoon olive oil, plus more for drizzling
2 tablespoons plus 2 teaspoons sherry vinegar or red wine vinegar
kosher salt and black pepper
1 cup jumbo or backfin crabmeat
2 tablespoons chopped fresh chives
Sat fat 6g
How to Make It
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.
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