If you have ever thought of having tomato soup without using the one in bottles, then this is your luck day. With fresh tomatoes in plenty, take a few; toss them in a blender with garlic, basil, vinegar, and olive oil. Buzz everything up, strain out the seeds, and then put it in the fridge. Once it’s chilled, pop a simple crab salad on top and enjoy to the fullest one wonderful tomato taste.
Ingredients
- 5 medium heirloom tomatoes
- 1 garlic clove
- 3 large basil leaves
- 1 Tbsp red wine or sherry vinegar
- Sea salt, to taste
- ½ cup olive oil
- 1 shallot, chopped
- ½ lemon, juiced
- 1 lb. fresh crabmeat
- 1 cup cherry tomatoes, sliced in half
- 10 fresh basil leaves, chopped
Directions
- Toss puree the tomatoes, garlic, basil, and salt, to taste in a blender or food processor until smooth
- Slowly drizzle in half the olive oil and continue to process until all the oil is incorporated.
- Strain the mixture into a bowl through a fine mesh sieve.
- Season with salt, if needed, and refrigerate until cold.
- In a medium bowl, combine the shallot and lemon juice.
- Slowly drizzle in the remaining olive oil, whisking, until well combined.
- Add the crab, tomatoes, and basil, and mix everything together with your hands.
- Season with salt.
- To serve, pour the soup into bowls and top with crab salad.