2 lbs of plum tomatoes (about 12 large), cored, quartered
1 1 lb English hothouse cucumber, peeled, cubed
1 large red bell pepper, quartered, seeded
1 large yellow bell pepper, quartered, seeded
1/2 8-oz white onion diced
2 large garlic cloves, peeled
1/4 cup olive oil
1/4 cup white wine vinegar
1/8 teaspoon cayenne pepper
Crab Salad
1/4 cup chopped shallots
1/4 cup mayonnaise
2 tablespoons minced fresh chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon ketchup
1/8 teaspoon cayenne pepper
1 pound lump crabmeat, picked over, broken into small lumps
Finely diced peeled English hothouse cucumber
Finely diced red bell pepper
Finely diced yellow bell pepper
Chopped fresh chives
For Soup: Working in batches, puree tomatoes, cucumber, all bell peppers, onion, garlic, oil, and vinegar in blender. Strain puree through sieve into large bowl, pressing hard on solids to extract as much pulp and liquid as possible.
Whisk cayenne pepper into soup, season to taste with salt. Cover: refridgerate until cold, at least 3 hours. ( Can be made 1 day ahead. Keep refridgerated)
For Crab Salad: Combine shallots, mayonnaise, minced chives, lemon juice, ketchup, and cayenne pepper in medium bowl; whisk to blend. Fold in crabmeat. Season salad to taste with salt. Line 8 small deep glasses or custard cups with plastic wrap, leaving overhand. Divide salad equally among prepared cups (about 1/3 cup for each). Press salad to compact and conform to shape of container. Cover with over hand. Chill until cold, at least 1 hour and up to 8 hours.
Open plastic on top of salads. Turn out each salad into shallow soup bowl. Peel off plastic. Carefully pour soup into each bowl around crab salad. Sprinkle soup with croutons, finely diced cucumber, bell peppers, and chopped chives.
{Anne Miller - June 2004/Bon Appetit}
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