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Add a photoRaciónes: 4
Ingredientes
- 3 1/2 c. regular or possibly spicy tomato juice preferably unsalted
- 1 x ear fresh tender corn husk and silk removed
- 2 lb very ripe tomatoes cored, and coarsely minced
- 1 sm red onion coarsely minced
- 1 lrg cucumber halved, seeded, and coarsely minced
- 1 lrg green or possibly red bell pepper seeded, and coarsely minced
- 2 x garlic cloves coarsely minced
- 1/2 c. flat-leaf parsley leaves (loosely packed)
- 1 Tbsp. extra virgin olive oil Tabasco sauce to taste (optional) Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb crabmeat
Direcciones
- Seafood Alternatives: surimi crab, cooked shrimp Pour about 1 1/2 c. of the tomato juice into an ice cube tray and freeze till solid. Trim the stem end of the corn ear and set the ear upright on the chopping board. Use a sharp knife to cut away a few rows of the kernels at a time, turning the ear till you have cut away all of the kernels. Put the corn in a small bowl and set aside.
- Put about half the tomatoes, onion, cucumber and bell pepper in the work bowl of a food processor and work the vegetables till finely minced. Don't thoroughly puree them, as you want to keep some texture and crunch.
- Transfer the mix to a large bowl and process the remaining vegetables with the garlic, parsley and extra virgin olive oil. Stir this mix into the bowl along with the remaining tomato juice. You can also prepare the soup in a blender, chopping the vegetables in 4 to 5 batches.
- Season the soup to taste with Tabasco, salt and pepper and refrigeratetill ready to serve. Ladle the soup into soup bowls and sprinkle with the corn kernels. Arrange the crab decoratively over the soup and add in the tomato juice ice cubes. You may also want to pass the Tabasco separately for those who prefer extra-spicy flavors.
- This recipe yields 4 servings.
- Comments: This soup was made with summer in mind; the same sun which draws us all outdoors also ripens the tomatoes, bell peppers, corn and other vegetables which add in body and flavor to the soup. It is similar to gazpacho, a traditional cool Spanish soup. A handful of sweet crabmeat is the perfect foil for the zesty, fresh flavors of the vegetables. Any leftover grilled seafood from the night before would be delicious in this recipe: salmon, shrimp, lobster, sea bass, halibut or possibly tuna.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 41 | 28% |
| Total Fat 4.65g | 6% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 207mg | 9% |
| Potassium 852mg | 24% |
| Total Carbs 12.42g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.77g | 5% |
| Protein 14.3g | 23% |
