Easy to whip up, and delicious to indulge in. This chilled tomato and crab soup is the perfect cool seafood soup recipe for hot summer nights.
By Stonyfield
Easy to whip up, and delicious to indulge in. This chilled tomato and crab soup is the perfect cool seafood soup recipe for hot summer nights.
Ready In: 10 minutes
Level: Easy
Prep: 10 minutes
Cook: 0 minutes
Yields: 8 Servings
- 5 lb of yellow tomatoes (cored, seeded, and chopped*)
- 6 medium scallions (coarsely chopped)
- 1/2 c parsley
- 1/2 c celery or loverage leaves (extra handful for garnish)
- 2 Tbsp fresh tarragon
- 1/4 c fresh lime juice
- 2 Tbsp honey
- 2 c Stonyfield Organic Whole Milk Plain Yogurt
- 1/2 c cold water
- 1/4 c olive oil
- Salt and pepper to taste
- 1 c fresh crabmeat
Ingredients
directions
Step 1
Seed and chop tomatoes and transfer to blender. *Note: Reserve the tomato juice by seeding over sieve. Add scallions, parsley, celery leaves, tarragon, lime juice, honey, yogurt, olive oil, salt, and pepper to the blender. You can add in batches if necessary.
Step 2
Ladle into bowls and garnish with crabmeat and celery leaves.
