Post by blackcrowheart on Jul 13, 2006 10:59:43 GMT -5
Fresh Tomato Soup with Crab Guacamole
From Food and Wine Magazine
HEALTHY
SERVES: 4
ingredients
2 pounds tomatoes
1/4 cup plus 4 teaspoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
1/2 pound Peekytoe or backfin crabmeat, picked over
2 tablespoons finely chopped red onion
1 1/2 teaspoons finely chopped basil
1 teaspoon very finely chopped jalape�o
1 tablespoon fresh lime juice
1 ripe Hass avocado, coarsely chopped
directions
Bring a large saucepan of water to a boil and prepare an ice water bath in a
large bowl.
Using a small paring knife, make a shallow X in the bottom of each tomato.
Plunge the tomatoes into the boiling water for 10 seconds. Using a slotted
spoon, transfer the tomatoes to the ice water bath. Peel, core and seed the
tomatoes; save the ice water bath.
In a blender, puree the tomatoes with 1/4 cup of the olive oil and the
vinegar until smooth. Transfer to a bowl and season with salt and pepper. Set the
bowl in the ice water bath to chill the soup.
In a medium bowl, combine the crabmeat with the onion, basil, jalape�o and
lime juice. Gently fold in the chopped avocado and season with salt and
pepper. Ladle the tomato soup into shallow bowls and drizzle with the remaining 4
teaspoons of olive oil. Mound the crab guacamole in the center of each bowl of
soup and serve.
Recipe by Terrance Brennan
From Streamlined Dishes from Terrance Brennan
This recipe originally appeared in July, 2002
From Food and Wine Magazine
HEALTHY
SERVES: 4
ingredients
2 pounds tomatoes
1/4 cup plus 4 teaspoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
1/2 pound Peekytoe or backfin crabmeat, picked over
2 tablespoons finely chopped red onion
1 1/2 teaspoons finely chopped basil
1 teaspoon very finely chopped jalape�o
1 tablespoon fresh lime juice
1 ripe Hass avocado, coarsely chopped
directions
Bring a large saucepan of water to a boil and prepare an ice water bath in a
large bowl.
Using a small paring knife, make a shallow X in the bottom of each tomato.
Plunge the tomatoes into the boiling water for 10 seconds. Using a slotted
spoon, transfer the tomatoes to the ice water bath. Peel, core and seed the
tomatoes; save the ice water bath.
In a blender, puree the tomatoes with 1/4 cup of the olive oil and the
vinegar until smooth. Transfer to a bowl and season with salt and pepper. Set the
bowl in the ice water bath to chill the soup.
In a medium bowl, combine the crabmeat with the onion, basil, jalape�o and
lime juice. Gently fold in the chopped avocado and season with salt and
pepper. Ladle the tomato soup into shallow bowls and drizzle with the remaining 4
teaspoons of olive oil. Mound the crab guacamole in the center of each bowl of
soup and serve.
Recipe by Terrance Brennan
From Streamlined Dishes from Terrance Brennan
This recipe originally appeared in July, 2002