Hands-On Time
10 Mins
Total Time
40 Mins
Yield
Serves 4
Joyce Lee

How to Make It

Step 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.

Step 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.

Step 3

Serve the soup topped with the crab and drizzled with oil, with bread on the side.

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