Frozen Crab and Tomato Soup with Basil Granita


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Ingredients (4 servings)
  • 6 large tomatoes
  • 2 1/8 cups tinned tomato juice (500 ml)
  • 1 tablespoon tomato purée
  • 1 teaspoon celery salt
  • 1 teaspoon ketchup
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil
  • 5 1/3 ounces soft crustless bread (150 g)
  • 2 bunches basil
  • 6 3/4 fluid ounces chicken stock (200 ml)
  • 5 1/3 ounces frozen crab meat (150 g)
  • salt
  • freshly ground black pepper
  • Tabasco®


Step 1: Tomato Soup

Wash 4 of the tomatoes, cut into wedges, and place in a bowl with the tomato juice, tomato purée, celery salt, ketchup, sherry vinegar, and olive oil.

Cut the bread into a small dice and add it to the bowl.

Season lightly with salt and a few drops of Tabasco®.

Chill for as long as possible.

Step 2: Basil Granita

Set aside 2 sprigs of basil. Remove all of the leaves from the rest of the bunch, and blend with the chicken stock. Season with salt and pepper.

Pour into a dish and place in the freezer, taking it out and stirring from time to time.

Set 4 soup plates in the freezer for serving.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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