“Should you choose to skip the soup, the crab salad is delicious on it’s own,” say the recipe’s creators Chris Phelps and Zak Walters, chefs/co-owners of Salt’s Cure in Los Angeles.
But, really, don’t skip the soup.
Heirloom Tomato Soup with Fresh Crab ‘Salad’
Recipe by Chris Phelps and Zak Walters, chefs/co-owners of Salt’s Cure in Los Angeles
What you’ll need:
5 medium heirloom tomatoes
1 garlic clove
3 large basil leaves
1 Tbsp red wine or sherry vinegar
Sea salt, to taste
½ cup olive oil
1 shallot, chopped
½ lemon, juiced
1 lb. fresh crabmeat
1 cup cherry tomatoes, sliced in half
10 fresh basil leaves, chopped
How to make it:
1. In a blender or food processor, puree the tomatoes, garlic, basil, and salt, to taste, until smooth. Slowly drizzle in half the olive oil and continue to process until all the oil is incorporated. Strain the mixture into a bowl through a fine mesh sieve. Season with salt, if needed, and refrigerate until cold.
2. In a medium bowl, combine the shallot and lemon juice. Slowly drizzle in the remaining olive oil, whisking, until well combined. Add the crab, tomatoes, and basil, and mix everything together with your hands. Season with salt.
3. To serve, pour the soup into bowls and top with crab salad. Makes 4 servings.
Source: Mens Health
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