Frozen Crab and Tomato Soup with Basil Granita
- 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)
- freshly ground black pepper
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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