A fresh catch and summer's tomato garden inspired the Salty's chefs to create this sunny day refresher. Ingredients: For the soup: 1 pound heirloom tomatoes, cut in half ½ cup scallions, chopped 1 red bell pepper, seeds and inner white ribbing removed, roughly chopped 1 cucumber, roughly chopped 3 stalks celery, roughly chopped 12 cup cilantro, chopped 11⁄2 cups balsamic vinegar 1 cup tomato juice ½ cup extra-virgin olive oil salt and freshly ground pepper For the aioli: 1 egg yolk 1 clove garlic, minced ½ cup canola oil 1 teaspoon lemon juice, fresh squeezed salt For the herbed Dungeness crab: 1 cup Dungeness crab, drained ¼ cup Italian parsley, chopped 1 tablespoon thyme, chopped 2 tablespoons tarragon, chopped 3 tablespoons aioli (optional) salt....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Chilled Heirloom Tomato Soup with Herbed Dungeness Crab
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