CHILLED CHEDDAR-TOMATO AND CRAB SOUP IN EDIBLE BREAD BOWL WITH CUCUMBER TOAST

Ingredients Weight Measure
Onions, yellow, chopped 3 cups
Green bell peppers, chopped 3 cups
Pear tomatoes, whole, peeled, chopped with juice 6lbs.,6-oz
Mild cheddar cheese, cubed 2-1/2 lbs.
Tomato juice 46 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.
Worcestershire sauce 2 tsp.
Salt 1-1/2 tsp.(more to taste if desired)
White pepper 1 tsp.

Garnish

Ingredients Weight Measure
Bread bowl (Pillsbury, French Petit Boule, #10094562220058) 12 ea.
Crabmeat, jumbo lump blue, picked free of shells 6 oz.
Cucumbers, sliced on bias 60 slices
Cheddar cheese, shredded 15 oz.
TABASCO® brand Original Red Sauce 1 dash per cucumber slice

Method

  1. In a blender, add equal parts chopped onions, peppers, tomatoes and cubed cheddar cheese. Cover with juice and blend until smooth. Repeat until all vegetables, cheese and juice are combined.
  2. In a kettle or double boiler over medium heat, add TABASCO® Sauce, Worcestershire sauce, salt and white pepper to mixture; bring to 160°F for 2-3 minutes, stirring constantly. Chill overnight (about 4-6 hours) with vented cover.
  3. For each serving, hollow out and toast 1 bread bowl (may be done in advance). Fill with chilled soup and top with 1/2 oz. of blue crabmeat.
  4. Top each of 5 slices of cucumber with a dash of TABASCO® Sauce and 1/4 oz. of shredded cheddar cheese; broil and serve warm on the side of the plate.

Yield: 12 servings