Chilled Tomato Soup with Crab Salad & Pistou

Chilled Tomato Soup with Crab Salad & Pistou
Photo by Scott Phillips


  • ½ cup plus 3 Tbs. extra-virgin olive oil
  • Sea salt (I prefer fleur de sel)
  • ½ lb. lump crabmeat, such as Dungeness, Maine, or blue
  • ¼ cup fresh basil leaves
  • 1 medium clove garlic
  • 2 lb. ripe red or purple heirloom tomatoes (I like Stupice or Purple Cherokee)
  • Freshly ground black pepper
  • + 2 more ingredients
    • 2 ears fresh corn
    • 3 Tbs. fresh lemon juice; more to taste

Put the garlic, basil, and a pinch of sea salt in a mortar and pound until puréed smoothly. (Alternatively, use a chef’s knife to chop the basil very finely and to mash the garlic to a paste with the salt; then combine them in a small bowl.) Add 2 Tbs. of the olive oil, mix, and let infuse at roo...

View full recipe at Fine Cooking


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