A refreshing supper for a summer night, vary the shellfish to make it your own!
This soup is served ice-cold, so prepare it in the morning and come home to a refreshing supper for a muggy summer night. Vary the shellfish as you wish. Shrimp, crabmeat, and lobster are equally good. To save time, blend whole tomatoes, then pour the mixture through a colander. Pass the chopped vegetable garnishes separately.
- ¾ to 1 cup fresh bread crumbs
- 1 tablespoon minced garlic
- 1 to 2 tablespoons olive oil
- ¼ to ⅓ cup fresh lemon juice
- 3 to 4 large ripe tomatoes
- ½ teaspoon seeded and minced jalapeño (optional)
- ½ pound Roger's Jumbo White Shrimp or 4 ounces fresh crabmeat, picked over for shells and cartilage
- ¼ cup peeled, seeded, and chopped cucumber
- ¼ cup chopped scallions, both white and green parts
- ¼ cup chopped yellow or green pepper
- ½ to ¾ cup chopped tomato
- ¼ cup minced fresh cilantro
- Mix together the bread crumbs, garlic, olive oil, and ¼ cup of lemon juice in a nonreactive bowl and let sit for about 15 minutes so that the bread crumbs absorb the other ingredients.
- Meanwhile, core the tomatoes and cut them into large chunks. Puree in a blender. Put the pureed tomatoes through a sieve or colander.
- Put the tomatoes, jalapeño, if using, and bread crumb mixture into a blender and process until smooth. (You'll need to do this in two batches. Add ¾ cup water if you prefer a thin soup.)
- Taste and add salt -- or additional lemon juice -- if needed.
- Refrigerate in a glass bowl until cold.
- Just before serving, stir in the shrimp or crabmeat.
- Serve with the garnishes in individual small bowls on the side.