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.
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
How to Make It
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.
Transfer to a bowl, stir in shrimp and crab, and chill, covered, at least 2 hours.
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.
Make ahead: Through step 2, up to 1 day, chilled.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.