Chilled Heirloom Tomato Soup
Contents
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Ingredients:
- For the cucumber-crab salad (optional):
- 1/2 English cucumber, peeled and finely diced
- 8 oz. (250 g) jumbo lump crabmeat, picked over to remove any shell fragments
- 1/4 cup (2 oz./60 g) crème fraîche
- 1 1/2 tsp. mayonnaise
- 1/2 bunch fresh chives, very thinly sliced
- 1/2 tsp. fresh lemon juice
- Sea salt and freshly ground white pepper
- For the soup:
- 3 lb. (1.5 kg) ripe heirloom tomatoes
- 3 country-style bread slices, cut into cubes and toasted
- 1/2 cup (2 1/2 oz./75 g) almonds
- 3 garlic cloves
- 1 tsp. sherry vinegar
- 1 tsp. smoked Spanish paprika (pimentón)
- Pinch of pepper flakes
- Sea salt
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for drizzling
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