2007/04/30 | Recipes - Crab Recipes - Seafood Recipes - Seafood Soup | Trackback | Comments [RSS 2.0]
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Chilled Bloody Mary Soup with Crab
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Ingredients
- ripe tomatoes
- 4 large red bell peppers, seeded
- 2 large green bell pepper, seeded
- 2 cucumbers, peeled and seeded
- 3 celery, strings removed
- 1 small clove garlic
- 1 small red onion
- 3 Tablespoons olive oil
- Juice of 2 limes, or to taste
- 4 Tablespoons Worcestershire sauce
- Salt and freshly ground black pepper
- Tabasco sauce, to taste
- 2 Tablespoons freshly grated horseradish, or to taste
- 1/2 Cup vodka, (optional)
- 1 Pound Alaskan king crab meat, picked over for shells and cartilage
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Directions
Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch. Strain through a sieve into a large bowl to remove skins and seeds. Add lime juice, Worcestershire sauce, salt and pepper to taste, Tabasco, horseradish, and vodka, if desired. Cover and chill at least 2 hours, or overnight. Taste before serving; adjust seasonings if necessary. The amount of lime juice needed will depend on the acidity of the tomatoes. Ladle into soup bowls, and place about 1/4 cup of crabmeat in the center. Grate additional fresh horseradish over surface of soup, if desired, and serve immediately.
Source:Bloody Soup |
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