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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: For Soup:
orking in batches, puree tomatoes, cucumber, all bell peppers, onion,
garlic, oil, and vinegar in blender. Strain puree through sieve into large
bowl, pressing hard on solids to extract as much pulp and liquid as
possible. Whisk cayenne pepper into soup; season to taste with salt.
Cover; refrigerate until cold, at least 3 hours. (can be made 1 day ahead.
keep refrigerated.)
For Croutons:
Heat oil in large skillet over medium heat. Add bread cubes; toss to coat.
Saute until croutons are golden, about 10 minutes. Transfer to paper
towels; sprinkle with garlic salt. Cool completely (croutons will crisp as
they cool). (Can be made 1 day ahead. Store in airtight container at
room temperature)
For Crab Salad:
Combine shallots, mayo, chives, lemon juice, ketchup, and cayenne in medium
bowl; whisk to blend. Fold in crabmeat. Season salad to taste with salt.
Line 8 small deep glasses or custard cups wtih plastic wrap, leaving
overhang. Divide salad equally among prepared cups (about 1/3 cup for
each). Press salad to compact and conform to shape of container. cover
with overhang. Chill until cold, at least 1 hour and up to 8 hours.
Open plastic on top of salads. Turn out each salad into shallow soup bowl.
Peel off plastic. Carefully pour soup into each bowl around crab salad.
Sprinkle soup with croutons, finely diced cucumber, bell peppers, and
chopped chives.
Contributor: Bon Appetit June 2004
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