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Cold Shrimp and Crab Soup





Yields
Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)



Active Time
45 mins



Total (including chilling) Time
2 hrs 45 mins



Total Time
3 hrs 30 mins

Ripe summer tomatoes meet a hearty helping of seafood for a soup that's substantial enough to call dinner. Grill up slices of country bread brushed with olive oil to eat on the side.

su- Cold Shrimp and Crab Soup




 2 garlic cloves
 3 cups chopped ripe red tomatoes
 2 cups ripe yellow cherry tomatoes, divided
 1 red bell pepper, seeded and chopped
  About 1/2 cup extra-virgin olive oil
 1 teaspoon lime zest
  About 5 tbsp. lime juice
 2 green onions, green and white parts separated, then sliced
 1 1/2 teaspoons chopped jalapeño chile
  About 1 1/2 tsp. kosher salt
 1/2 teaspoon freshly ground pepper
 1/2 pound peeled cooked small shrimp (51 to 60 per lb.), chopped
 1/2 pound shelled cooked crab (or use more shrimp)
 1 avocado, diced, divided
Step 1
1

In a food processor, whirl garlic to mince. Add red tomatoes, 1 1/2 cups yellow tomatoes, the bell pepper, 1/2 cup oil, the lime zest, 5 tbsp. lime juice, white parts of green onions, the chile, 1 1/2 tsp. salt, and the pepper; whirl until almost smooth.

Step 2
2

Transfer to a bowl, stir in shrimp and crab, and chill, covered, at least 2 hours.

Step 3
3

Cut remaining yellow tomatoes in half. Stir most of avocado into soup and season to taste with more lime juice and salt. Divide soup among bowls and top with yellow tomatoes, remaining avocado, and green parts of green onions. Drizzle with olive oil.

4

Make ahead: Through step 2, up to 1 day, chilled.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 522Calories from Fat 65
% Daily Value *
Total Fat 38g59%

Saturated Fat 5.1g26%
Cholesterol 179mg60%
Sodium 1134mg48%
Total Carbohydrate 16g6%

Dietary Fiber 6.5g26%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.