Earth & Ocean at home
Chef Adam Stevenson

chilled heirloom tomato soup with dungeness crab panzanella

For the soup
5lbs ripe heirloom tomatoes, all red
2T sea salt
1/2c extra virgin olive oil
Pepper to taste
Champagne vinegar to taste

Soup procedure

• Remove the stem and core from the tomatoes
• Cut the tomatoes into large pieces
• Season with the sea salt and let sit for 2 hours
• Puree the tomatoes in a vita mix or blender until very smooth
• Strain through a chinoise
• Season to taste with pepper, champagne vinegar and more sea salt if needed
• Drizzle in the extra virgin olive

Garnish
½ lbs Cleaned Dungeness crab
Lemon juice to taste
2T minced chives
2T minced shallots
1T extra virgin olive oil
Salt and pepper to taste
Tiny (hominy) bread croutons lightly toasted and crunchy
2T minced fresh basil
1t lemon oil per person you are serving

Garnish Procedure

• Mix the crab with all the ingredients
• Adjust the seasoning being careful not to over salt, the soup and the crab have salt in them
• Pack the crab into a ring mould to hold a nice shape
• Place the ring mould in the individual serving bowls and remove the mould, save for later use
• Top the crab with a small micro herb salad
• Drizzle a small amount of lemon oil in the bottom of the bowl. (Can be purchased at Metropolitan Markets or Whole Foods)

To serve

• Stir the soup, taste one more time and pour into a stainless steal pitcher
• Deliver the soup and the garnished bowl to your guest
• Pour the soup around the crab panzanella and enjoy

This recipe can be pared down or up in equal proportions.