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Chilled Tomato Soup with Crab
From Crab in the Northwest Homegrown Cookbook Series
3 1/2 cups tomato juice, regular or spicy
1 ear fresh, tender corn (white or yellow), husk and silk removed
2 pounds vine-ripe tomatoes, cored, seeded, and coarsely chopped
1 large cucumber, peeled, seeded, and coarsely chopped
1 large red bell pepper, cored, seeded, and coarsely chopped
1 cup chopped red onion
1/2 cup loosely packed flat-leaf (Italian) parsley leaves
1/4 cup loosely packed cilantro leaves
3 tablespoons olive oil
2 cloves garlic, finely chopped
Hot pepper sauce (optional)
Salt and freshly ground black pepper
8 to 12 ounces crabmeat
Pour about 1/2 cup of the tomato juice into an ice cube tray to make
6 cubes and freeze until solid.
Trim the stem end of the ear of corn and set the ear upright on a
cutting board. Use a sharp knife to cut away a few rows of the kernels
at a time, turning the ear until you have cut away all of the kernels.
Bring a small saucepan of salted water to a boil, add the corn kernels,
and cook for 1 minute. Drain the corn, run cold water over to chill, and
drain well; refrigerate until ready to serve.
Put half of the tomatoes, cucumber, bell pepper, and onion in a food
processor and pulse until finely chopped. Do not thoroughly purée them;
you want to keep some texture and crunch. Transfer the mixture to a
large bowl and repeat with the remaining vegetables, adding the parsley,
cilantro, olive oil, and garlic to this batch. Stir this mixture into
the bowl along with the remaining 3 cups tomato juice. (Alternatively,
you can prepare the soup in a blender, chopping the vegetables in 4 or 5
batches.) Season the soup to taste with hot pepper sauce, salt, and
pepper, and chill until ready to serve, at least 1 hour.
To serve, ladle the soup into chilled soup bowls and sprinkle with
the corn kernels. Pick over the crabmeat to remove any bits of shell or
cartilage and arrange it in a small pile in the center of each bowl. Add
one tomato ice cube to each bowl, passing hot pepper sauce separately
for those who prefer extra-spicy flavors. Serve right away.
Makes 6 servings
© Cynthia Nims
Click here to see Cynthia's tip in
our Chef's Kitchen Fall 2006 |
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