Cold Grilled Heirloom Tomato Soup with Crab and Chives

Cold Grilled Heirloom Tomato Soup with Crab and Chives

Serves 4

Look for fragrant heirloom tomatoes, which come in a wide array of colors, in the produce department in late summer. That's when they're most plentiful and at their sweetest.

  • 2 pounds heirloom tomatoes
  • 1 small sweet onion or red onion, cut in eighths through the root
  • 1 slice country-style bread
  • Zest and juice of 1 orange or 2 teaspoons sherry vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 4 ounces lump crab meat
  • Chopped fresh chives for garnish
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Preheat the grill to high heat. If the tomatoes are very large, slice them in half crosswise. If they are smaller, grill them whole. When the grill is hot, grill tomatoes until lightly charred all over, turning occasionally, 6 to 10 minutes. Grill onion until charred on all sides, turning occasionally, 6 to 10 minutes. Add the slice of bread and grill both sides until lightly toasted, 2 to 4 minutes. Set everything aside until cool enough to handle.

Cut tomatoes, onion and bread into large chunks. Puree in batches with orange zest and juice, olive oil, salt and pepper in a food processor or blender, until a thick puree is obtained. Chill soup. Before serving, taste and adjust seasoning with pepper and orange juice or vinegar. Pour into bowls and garnish with crab and chives.

Nutritional Info: 
Per Serving:Serving size: About 3/4 cup, 160 calories (35 from fat), 3.5g total fat, 0.5g saturated fat, 20mg cholesterol, 290mg sodium, 23g carbohydrate (4g dietary fiber, 9g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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