chilled heirloom tomato soup

JULY-10_chilled-heirloom-tomato-soup-652x652

When the weather heats up, a no-cook soup is a refreshing way to start a dinner party. A dollop of cucumber-crab salad on top of each serving puts a delicious new twist on the dish, but the soup is equally delicious without it.

via Williams-Sonoma Taste

For the cucumber-crab salad (optional):
1/2 English cucumber, peeled and finely diced
8 oz. (250 g) jumbo lump crabmeat, picked over to remove any shell fragments {WAGSHAL’S}
1/4 cup (2 oz./60 g) crème fraîche
1 1/2 tsp. mayonnaise
1/2 bunch fresh chives, very thinly sliced
1/2 tsp. fresh lemon juice
Sea salt and freshly ground white pepper

For the soup:
3 lb. (1.5 kg) ripe heirloom tomatoes
3 country-style bread slices, cut into cubes and toasted
1/2 cup (2 1/2 oz./75 g) almonds
3 garlic cloves
1 tsp. sherry vinegar
1 tsp. smoked Spanish paprika (pimentón)
Pinch of pepper flakes
Sea salt
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for drizzling

Get the DIRECTIONS HERE!

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Categories: In Season, Recipes

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