Cool 'n' Spicy Green Tomato Soup with Crab and Country Ham

Total Time:
1 hr 50 min
15 min
1 hr
35 min

2 quarts, about 8 servings

  • 1/4 cup olive oil
  • 4 ounces country ham or prosciutto, julienned
  • 3 cups peeled and thinly sliced onions
  • 3 tablespoons thinly sliced garlic
  • 2 bay leaves
  • 2 jalapenos, stemmed and sliced
  • 2 green Anaheim peppers
  • 2 green pasilla chiles
  • 4 pounds firm, green tomatoes, cored and cut into eighths and seeded
  • 1 tablespoon plus 1/4 teaspoon salt
  • 1/2 teaspoon thyme leaves
  • 4 cups water
  • 2 cups chicken stock
  • 2 tablespoons lemon juice
  • Hot sauce
  • 1/2 pound lump crabmeat, picked over for cartilage
  • 1/2 cup tomatoes, peeled, seeded, and chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped basil leaves
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped cilantro leaves
  • Pinch freshly ground white pepper
  • 8 tablespoons creme fraiche, for garnishing soup
  • In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the ham, pan-fry until crispy and golden, about 2 minutes. Remove the crispy ham from the saucepan using a slotted spoon and set aside. To the oil remaining in the hot saucepan add the onions and saute until soft, about 3 to 4 minutes. Add the garlic, bay leaves and chiles, and cook for 5 minutes. Add the tomatoes, 1 tablespoon of salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Chill the soup. Add 1 tablespoon of the lemon juice and hot sauce, to taste, as desired.

  • While the soup is chilling, in a mixing bowl, combine the crabmeat, remaining tablespoon of lemon juice, tomatoes, extra-virgin olive oil, basil, chives, cilantro, remaining 1/4 teaspoon of the salt and the white pepper and toss gently to thoroughly combine.

  • When ready to serve, ladle the soup into individual bowls and divide the crab salad among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the crispy ham and a tablespoon of the creme fraiche. The soup can be served either chilled or warm.

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