Recipes

Heirloom Tomato Soup with King Crab and Fresh Bread Crust

:25 min

:8 hr 45 min

Serves 8

4lb local large ripe heirloom tomatoes (about 6 to 8), chopped

1 1/4 cups dry bread crumbs

2/3 cup Longo’s Extra Virgin Olive Oil

4 tsp salt

1 pkg (40g) fresh Longo’s Basil

1/2 cup Longo’s Passata

1 bag (500g) Alaskan king crab, thawed and shelled

1 tbsp Longo’s Extra Virgin Olive Oil

BREAD CRUST

3 1/2 cups Longo’s Organic All Purpose Flour

1 tbsp baking powder

1 tbsp salt

1 cup plus 2 tbsp water

1/4 cup Longo’s Extra Virgin Olive Oil

1 tsp Longo’s Honey

1 large Longo’s Enriched Coop Egg Yolk, lightly beaten

1 tbsp Longo’s Sesame Seeds

•Combine tomatoes, bread crumbs, 2/3 cup oil, salt and basil in very large bowl. Cover and refrigerate for at least 8 hours or overnight.
•Remove basil and stir passata into tomato mixture. In batches, purée tomato mixture until smooth. Strain through sieve into large bowl.
•Toss crab with 1 tbsp oil and a pinch of salt; set aside.

BREAD CRUST

•Combine flour, baking powder and salt in large stand mixer with dough attachment; stir to combine. Add water, oil and honey and mix dough together until smooth. Turn out onto floured surface and knead slightly until no longer sticky. Divide dough into 8 balls and roll out each ball to fit over 8 small soup bowls (bowls should be able to hold at least 1 cup of soup).
•Ladle soup into serving bowls and top each with some of the king crab mixture. Brush edge of bowl with egg yolk and stretch bread crust overtop, pinching edge to seal. Cut off any excess, if desired. Brush tops with egg and sprinkle with sesame seeds. Place on large baking sheet and bake in preheated 350°F oven for about 20 minutes or until bread is golden brown and soup is hot.

For larger portions, use 6 larger soup bowls and divide dough into 6 and roll to fit tops of bowls.

Per serving: 570 calories