Rating: 3.5 stars
19 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
  • 19 Ratings

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Credit: Joyce Lee

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

510 calories; fat 41g; saturated fat 6g; cholesterol 45mg; sodium 920mg; protein 18g; carbohydrates 21g; sugars 9g; fiber 4g; iron 2mg; calcium 105mg.
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