RECIPE:
Serves 4ish
Soup:
2 lbs Organic Heirloom Tomatoes – cored, rough chop
1 red onion – peeled, chopped
1 English cucumber – chopped
1 red pepper – cored, de-seeded, chopped
2 celery stalks – washed, chopped
2 lemons – zested
1/2 tsp salt
1/2 pepper
Crab Salad:
1/2 cup Dungeness crab
1 Avocado – small dice
1/2 lemon – juiced micro cilantro for garnish
DIRECTIONS:
Put all soup ingredients in food processor and blitz in batches. You want to have a little texture so don’t puree it completely. Once all batches are done place soup in a container add lemon zest, S&P.
Chill in fridge for at least an hour but the longer it sits the better it is. I usually make this the day before.*
To assemble salad simply toss the crab with fine the diced avocado and lemon juice and place a spoonful on top on each soup serving. Garnish with micro cilantro.
*NOTE: As the soup sits the flavor will improve but taste and adjust seasoning before serving.
