Chilled pappa al pomodoro with crab meat crostini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Overripe tomatoes, cores |
| Removed | ||
| 1½ | cup | Torn up day old bread |
| ¼ | cup | Fresh basil leaves |
| 1 | tablespoon | Chopped fresh thyme leaves |
| Salt and pepper to taste | ||
| 8 | ounces | Fresh crab meat, Dungeness |
| Or Maryland | ||
| 2 | tablespoons | Extra virgin olive oil plus |
| ¼ | Cup | |
| Juice and zest of 1 lemon | ||
| 1 | teaspoon | Crushed red pepper flakes |
| 2 | Scallions, thinly sliced | |
| 4 | slices | Baguette, toasted and |
| Cooled | ||
Directions
In a food processor, blend tomatoes until liquid. Add day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cool place.
In a medium mixing bowl, toss crab meat, 2 tablespoons extra virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.
Divide cool tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl. Float 2 ounces crab meat mixture on top of each baguette slice and serve.
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