Cold Crab and Shrimp Soup


  • 2 garlic cloves
  • 3 cups chopped ripe red tomatoes
  • 2 cups ripe yellow cherry tomatoes, divided
  • 1 red bell pepper, seeded and chopped
  • About 1/2 cup extra-virgin olive oil
  • 1 teaspoon lime zest
  • About 5 tbsp. lime juice
  • 2 green onions, green and white parts separated, then sliced
  • 1 1/2 teaspoons chopped jalapeño chile
  • About 1 1/2 tsp. kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound peeled cooked small shrimp (51 to 60 per lb.), chopped
  • 1/2 pound shelled cooked crab (or use more shrimp)
  • 1 avocado, diced, divided


  1. In a food processor, whirl garlic to mince. Add red tomatoes, 1 1/2 cups yellow tomatoes, the bell pepper, 1/2 cup oil, the lime zest, 5 tbsp. lime juice, white parts of green onions, the chile, 1 1/2 tsp. salt, and the pepper; whirl until almost smooth.
  2. Transfer to a bowl, stir in shrimp and crab, and chill, covered, at least 2 hours.
  3. Cut remaining yellow tomatoes in half. Stir most of avocado into soup and season to taste with more lime juice and salt. Divide soup among bowls and top with yellow tomatoes, remaining avocado, and green parts of green onions. Drizzle with olive oil.

Make ahead: Through step 2, up to 1 day, chilled.

© Lisa Miner 2017