Thursday, July 19th, 2012 | posted by mike
Serves 4: Allow 2-4 hours chilling time
1 med. sweet onion chopped
2 cloves garlic sliced
Extra virgin olive oil
5 large or 6 med. cucumbers, seeded and chopped
1 cup Parmesan brodo (prepare by heating Parmesan rind in vegetable or chicken stock and straining )
2 cups buttermilk
1/3 cup mint leaves
Cayenne, pinch
Zest of 1 lemon
Sherry vinegar, a teaspoon or so to taste at the end
Lemon juice, to taste at the end
Black pepper, to taste
Salt, pinch
Quick pickled onions
3 T purple onion, thin slice
4 T Red wine vinegar
Sugar, pinch
Topping/ garnish
4 T cucumber skinned, seeded and diced
Extra virgin olive oil, drizzle
Red chili flake, pinch
Sugar, small pinch
1 T white wine vinegar
1 lb. Lump crab meat (Jonah crab or peekytoe crab would be good too)
Start pickling onions while preparing soup
Heat a med. pan over med. heat; add a splash of olive oil. When oil is hot add the onions until they soften, add garlic then cucumbers and toss for about 1 min. (you want color of cucumbers to brighten without them becoming to soft)
Add stock, remove from heat and add buttermilk, mint, cayenne, lemon zest then purée in food processor
Pass through chinois or sieve pressing out solids (or you can leave it a bit chunky if you prefer)
Adjust seasoning with sherry vinegar, lemon juice, salt and pepper
Chill for 2-4 hours
Remove pickling onions from vinegar and finely chop
In a mixing bowl combine the pickled onions with the crabmeat and rest of topping/ garnish ingredients
Portion chilled soup in bowls and top with equal portions of crab mixture
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