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Cold Grilled Heirloom Tomato Soup with Crab and Chives

Serves 4
Time 1 hr 20 min
This refreshing soup makes for an excellent lunch or light dinner. Look for fragrant heirloom tomatoes, which come in a wide array of colors, in late summer. That's when they're most plentiful and at their sweetest.
Special Diets:
Ingredients
  • 2 pounds heirloom tomatoes
  • 1 small sweet onion or red onion, cut in eighths through the root
  • 1 slice country-style bread
  • 1 orange or 2 teaspoons sherry vinegar, zest and juice of
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 4 ounces cooked lump crabmeat
  • Chopped fresh chives for garnish
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Exclusively for Prime members in select ZIP codes.

Method

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.

Purée in batches with orange zest and juice, olive oil, salt and pepper in a food processor or blender, until a thick purée is obtained.

Chill soup for at least 1 hour.

Before serving, taste and adjust seasoning with pepper and orange juice or vinegar.

Pour into bowls and garnish with crab and chives.

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.
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  • 2 pounds heirloom tomatoes
  • 1 small sweet onion or red onion, cut in eighths through the root
  • 1 slice country-style bread
  • 1 orange or 2 teaspoons sherry vinegar, zest and juice of
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 4 ounces cooked lump crabmeat
  • Chopped fresh chives for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.