~ Outdoor anthurium
(with or without crab)
~ Serve chilled for lunch or supper on the remains of warm autumn days
minced clove of garlic
6 plump peeled and seeded ripe tomatoes
2 peeled and seeded cucumbers
1 chopped red onion
1 chopped sweet onion
1 coarsely chopped red pepper
1 coarsely chopped yellow or orange pepper
2 cups tomato juice
1/3 cup extra-virgin olive oil
juice of 1 fresh lemon
coarse salt & freshly ground black pepper to taste
dashes of Tabasco to taste
1/2 cup chopped fresh dill
sliced black olives to taste
1/2 lb. good lump crab
chopped fresh parsley for garnish
- Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers.
- Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables.
- Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly.
- Ladle into chilled bowls. Garnish with chopped fresh parsley and warm crusty bread. (6-8 servings)
Note: Take proper time to hand-chop vegetables. The results will not be the same using a blender or food processor. Since tomatoes are at their peak, as long as you're chopping, double the recipe.