| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New, Text, Import | 1 | Servings | |
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 |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #335 Recipe by: MOLTO MARIO From: "suechef@sover.net" <suechef@sover.net> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
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