Marcus Wareing's Chilled Tomato Soup with Crab and Quick Pickled Cucumber
Who says soup is just for winter? Marcus' chilled bowl of tomato soup with crab and pickled cucumber makes a refreshing lunch, perfect when served on a hot summer's day.
Featured In:
Bowl Me Over: Must-Try Tomato Soup Recipes
Ingredients
For the soup:
For the cucumber salad:
For the crab:
To serve:
Method
- To make the cucumber salad; place the cucumber slices into a large bowl. Add the shallots, garlic, seasoning, white wine vinegar, olive oil and chopped coriander. Mix together to combine. Set aside.
- For the soup – place the chopped tomatoes in a large bowl along with generous amount of seasoning. Add the tomato juice, tomato puree, smoked paprika and toasted flaked almonds. Mix together. Add the sherry vinegar, a good glug of extra virgin olive oil. Tear the bread slices into pieces and add to the bowl along with the basil leaves and another glug of oil. Mix together well.
- Transfer the tomato mixture into the blender, (in batches) and blend until smooth. Add a little splash of water to loosen and a couple of ice cubes into each batch. Blend again until smooth, adding a glug of oil if needed. Transfer to a large serving bowl and keep chilled.
- For the crab, place the crab meat into a bowl and add the olive oil, seasoning, few fresh chilli slices and pinch of chilli flakes and mix to combine.
- To serve, ladle the soup into small serving bowls and spoon the crab meat into little piles on top of the soup. Scatter with basil leaves and drizzle with a little olive oil to finish. Serve the cucumber salad and crusty baguette slices alongside.
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