ChickSpeak

This recipe is packed with antioxidants, vitamins and minerals, while being low in fat and high in flavor. An excellent summer dish for Mind & Body.

Yield:   Approximately 1 Qt

Ingredients           

• 4 large tomatoes           
• 1 medium pepper, red, seeded          
• 1 small cucumber, peeled and seeded           
• 1 stalk celery           
• 1 small onion
• 1 clove garlic
• 1 small head fennel without stems
• 1 ear corn, cut from cob                  
• 1 cup V-8 or tomato Juice    
• 1/2 cup seafood stock          
• 1 1/2 oz balsamic vinegar         
• 1/4 cup plus 2 tablespoons extra virgin olive oil         
• 1/2 Tsp sea salt          
• 1/8 tsp black pepper, fresh ground       
• 1/2 tsp Tabasco       
• 1 tsp parlsey, flat, chopped          
• 2 tsp cilantro, chopped     
• 1 1/2 tbsp chives, thin sliced           
• 8 oz local crab           

Method 

1. Rub half of the tomatoes, peppers, celery, onions, fennel and all of the garlic with olive oil and roast in a 350° oven until al dente.
2. Roast corn in a 350° oven, cool slightly, shuck and cut from cob.
3. Small dice all of the raw vegetables except for the corn and garlic.
4. Puree the roasted vegetables.
5. Mix all of the ingredients together and check for seasonings.
6. Garnish with Crab