Michel Tersiguel's Virgin Tomato Soup
Tomatoes and herbs vary greatly in flavor and intensity. Consider this recipe an outline, and taste as you go.
1 quart peeled, diced tomatoes
1/8 to 1/4 cup fresh, soft-leaved herbs, chopped (basil, cilantro, tarragon or parsley, singly or combined)
1 cup canned tomato juice or 2 tablespoons tomato paste
juice of half a lemon, or to taste
1/4 to 1/2 cup good-quality virgin olive oil, depending on the acidity of the tomatoes
1 tablespoon chopped shallots
1 clove garlic, chopped
salt and pepper to taste
Perrier water, champagne or Pernod (optional)
Puree the ingredients together, except the Perrier, champagne or Pernod, in a blender or food processor. Strain the mixture through a large sieve to remove some of the seeds.
If you like, just before serving, add a splash of Perrier or champagne for a little fizz, or Pernod for a hint of anise. Serve the soup cold or at room temperature. For a refreshing summer treat, freeze the soup, then blend or process it into a chilled slush before serving.
Mendo Bistro's Crab Cakes
1 1/2 pounds Dungeness crab meat
3/4 cup Panko bread crumbs, plus more for outer coating (see note)
2 green onions, finely chopped
Virgin Tomato Soup; Crab-and-Corn Chowder With Ginger; Mendo Bistro's Crab Cakes; Bannock Bread; Fried Dill Pickles; Mojito; Cucumber Salad (dua leo ngam giam);
We've upgraded our reader commenting system. Learn more about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service. By commenting, you agree to these terms. Please flag inappropriate comments.