June 18, 2016
Fresh Tomatoes, Dinner, Soups/Stews,
Shellfish, Crab meat, Vegetables, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Ladies Luncheon, Winter, Refrigerator, Stove Top more
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"Recipe source: Bon Appetit (June 2004)
Prep time is one day refrigeration time"
To make the soup: working in batches, puree all the ingredients except for the cayenne (tomatoes - vinegar) in a blender; strain through a sieve into a large bowl; pressing on the solids. Whisk cayenne into soup; season with salt; cover and refrigerate until cold - at least 3 hours or up to one day.
To make the croutons: in a skillet over medium heat heat the oil. Add bread cubes; toss. Saute until golden - 10 minutes. Transfer to paper towels and sprinkle with garlic salt. Cool completely - can be made one day ahead - stored in an airtight container at room temperature.
To make the crab salad: In a bowl combine first 6 ingredients (- cayenne); whisk to blend. Fold in the crab and season with salt.
Line 8 glasses or disposable plastic cups with plastic wrap leaving the overhang (you will need it later). Divide salad equally among the 8 glasses or cups (about 1/3 cup in each cup). Press said to compact and conform to shape of container. Chill until cold - at least one hour or up to 8 hours.
Open plastic on top of salads. Turn each said into a shallow soup bowl; peel off plastic. Carefully pour soup into each bowl around the crab salad. Sprinkle soup with croutons; finely diced cucumbers, bell peppers and chopped chives.
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