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Yellow Tomato Soup with Crunchy Salsa and Crabmeat

Yellow Tomato Soup with Crunchy Salsa and Crabmeat
Yields
4 servings

Recipe Courtesy Massimo Capra, Mistura Restaurant, Toronto.

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ingredients

Yellow Tomato Soup

4
cup chopped yellow and or golden tomatoes (250 ml)
1
oz of seasoned rice wine vinegar (30 ml)
Salt and pepper, to taste
1
to 2 tbsp. olive oil (15 ml to 30 ml)
Green Tabasco sauce, to taste
½
cup chopped white onions (125 ml)
1
yellow pepper, chopped

Crunchy Salsa

½
cup of diced English cucumbers (125 ml)
4
spring green onions, chopped
½
cup of chopped red peppers (125 ml)
½
cup of chopped red tomato (125 ml)
Salt and pepper, to taste
Handful of cooked lumped crabmeat

Assembly

Focaccia bread, grilled
1
clove garlic, for rubbing the Focaccia bread
Olive oil, for drizzling on the Focaccia bread
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directions

Step 1

Add the chopped tomato to a blender. Add salt and pepper. Let sit for about 20 minutes.

Step 2

Add the vinegar, oil, Tabasco and the onions to the tomatoes in the blender. Pulse the mixture until completely smooth. Strain to remove seeds and skins. Set aside.

Step 3

Add the cucumbers, green onions, peppers and the tomato to a bowl. Season with salt and pepper and toss. Add lumped crabmeat and mix well.

Step 4

Grill a slice of focaccia. Rub with garlic and drizzle with olive oil. Place in center of bowl, top with a spoonful of salsa. Ladle soup in the bowl around the focaccia and salsa.

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