Cold Shrimp and Crab Soup
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.
- Time: 210 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- garlic cloves
- chopped ripe red tomatoes
- ripe yellow cherry tomatoes, divided
- red bell pepper, seeded and chopped
- About 1/2 cup extra-virgin olive oil
- teaspoon lime zest
- About 5 tbsp. lime juice
- green onions, green and white parts separated, then sliced
- teaspoons chopped jalapeño chile
- About 1 1/2 tsp. kosher salt
- teaspoon freshly ground pepper
- pound peeled cooked small shrimp , chopped
- pound shelled cooked crab
- avocado, diced, divided