From Sarasota Magazine, featuring, then sous-chef Dakota at the Beach Club in Sarasota:        (Editor’s Note:  The Spiced Tomato Oil is to die for!)

COPYRIGHT 2005 Clubhouse Publishing, Inc.

CHILLED AVOCADO SOUP WITH CRAB SALSA

AND SPICED TOMATO OIL

 

 

SALSA 
  1 pound crab meat
  1 bunch cilantro (chopped)
1/2 cup red bell peppers (roasted, peeled, small diced)
1/2 cup corn
  1 lime (juice and zest)
teaspoon salt
teaspoon pepper

Mix ingredients together and refrigerate.

AVOCADO SOUP 
5 cloves garlic
  1 jalapeno
  1 quart chicken stock
  1 quart heavy cream
  1 quart spinach/arugula mix
  6 avocados
  2 bunches cilantro
1/4 cup white vinegar
teaspoon salt
teaspoon white pepper
Add all ingredients to a blender or food processor and puree. Strain and season to taste.

SPICED TOMATO OIL

2 cups tomato paste
1 tablespoon cardamom
1 tablespoon cloves
5 each cinnamon sticks
1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 cups grapeseed oil

Cook tomato paste with the spices until fragrant. Whisk in oil and let it slowly come up to a simmer (whisking always). Cover and set it aside for 24 hours. Strain through cheesecloth. To serve: Ladle soup in a bowl. Top with a dollop of crab salsa in the center and drizzle a little tomato oil in a circle around the outside of the salsa. Garnish with blue corn tortilla spears.