Fresh Tomato Soup with Crab Guacamole

Name: Fresh Tomato Soup with Crab Guacamole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp balsamic vinegar; 2 teaspoons finely chopped basil; 227 grams Peekytoe or backfin crabmeat, picked over; 1 ripe Hass avocado, coarsely chopped; 1 teaspoon very finely chopped jalapeño; 1 Tbsp fresh lime juice; 59 milliliters extra-virgin olive oil; 2 Tbsps finely chopped red onion; 4 servings Salt and freshly ground pepper; 907 grams tomatoes

Fresh Tomato Soup with Crab Guacamole might be just the main course you are searching for. This recipe makes 4 servings with 295 calories, 13g of protein, and 22g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe is typical of Mexican cuisine. If you have tomatoes, basil, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring a large saucepan of water to a boil and prepare an ice water bath in a large bowl.

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Water

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Sauce Pan

Bowl

Using a small paring knife, make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to the ice water bath. Peel, core and seed the tomatoes; save the ice water bath.

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Water

Tomato

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Slotted Spoon

Knife

In a blender, puree the tomatoes with 1/4 cup of the olive oil and the vinegar until smooth.

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Olive Oil

Tomato

Vinegar

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Blender

Transfer to a bowl and season with salt and pepper. Set the bowl in the ice water bath to chill the soup.

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Salt And Pepper

Water

Soup

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Bowl

In a medium bowl, combine the crabmeat with the onion, basil, jalapeo and lime juice. Gently fold in the chopped avocado and season with salt and pepper. Ladle the tomato soup into shallow bowls and drizzle with the remaining 4 teaspoons of olive oil. Mound the crab guacamole in the center of each bowl of soup and serve.

Ingredients you will need

Salt And Pepper

Tomato Soup

Lime Juice

Guacamole

Olive Oil

Crab

Avocado

Basil

Onion

Soup

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Bowl

Ladle

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Ingredients

Servings:

1Tbsp

balsamic vinegar 2teaspoons

finely chopped basil 227grams

Peekytoe or backfin crabmeat, picked over 1

ripe Hass avocado, coarsely chopped 1teaspoon

very finely chopped jalapeño 1Tbsp

fresh lime juice 59milliliters

extra-virgin olive oil 2Tbsps

finely chopped red onion 4servings

Salt and freshly ground pepper 907grams

tomatoes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.