Cold Grilled Heirloom Tomato Soup with Crab and Chives
- 2 pounds heirloom tomatoes
- 1 small sweet onion or red onion, cut in eighths through the root
- 1 slice country-style bread
- 1 orange or 2 teaspoons sherry vinegar, zest and juice of
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon fine sea salt
- Ground black pepper, to taste
- 4 ounces cooked lump crabmeat
- Chopped fresh chives for garnish
Preheat the grill to high heat.
If the tomatoes are very large, slice them in half crosswise.
If they are smaller, grill them whole.
When the grill is hot, grill tomatoes until lightly charred all over, turning occasionally, 6 to 10 minutes.
Grill onion until charred on all sides, turning occasionally, 6 to 10 minutes.
Add the slice of bread and grill both sides until lightly toasted, 2 to 4 minutes.
Set everything aside until cool enough to handle.
Cut tomatoes, onion and bread into large chunks.
Purée in batches with orange zest and juice, olive oil, salt and pepper in a food processor or blender, until a thick purée is obtained.
Chill soup for at least 1 hour.
Before serving, taste and adjust seasoning with pepper and orange juice or vinegar.
Pour into bowls and garnish with crab and chives.
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- 2 pounds heirloom tomatoes
- 1 small sweet onion or red onion, cut in eighths through the root
- 1 slice country-style bread
- 1 orange or 2 teaspoons sherry vinegar, zest and juice of
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon fine sea salt
- Ground black pepper, to taste
- 4 ounces cooked lump crabmeat
- Chopped fresh chives for garnish