Chilled Tomato Soup with Seafood Salad

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  • 2 pounds ripe red tomatoes, cut into chunks
  • 3 tablespoons lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Salad:
  • 1/2 pound cooked crab or shrimp meat
  • 2 ears corn, kernels cut from cob
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise, plain yogurt or sour cream
  • 1/2 cup chopped chives to garnish


To make soup, place tomatoes, lemon juice and oil in a blender and blend until smooth.
Strain mixture and season with salt and pepper to taste.
Pour into 4 chilled soup bowls.
Mix crab or shrimp, corn, lemon juice, olive oil and salt and pepper together.
Top each bowl with salad.
Place a dollop of mayonnaise, yogurt or sour cream on top, sprinkle with chives and serve.

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