Chilled Heirloom Tomato Water with Crab Salad
Serves 6
Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

2 lbs. very ripe heirloom tomatoes cut in quarters
4 basil leaves
1/6 red onion
2 tbsp sherry vinegar
Cheese cloth

Crab salad
½ Cup Jumbo lump crab
2 Teaspoons minced shallots
1 Tablespoon finely chopped chives
2 Tablespoons low fat natural yogurt

Salt, fresh black pepper and extra virgin olive oil to taste

Steps: 1. Put the tomatoes in a food processor; add basil, red onion and sherry vinegar. Puree all ingredients.
2. Line a strainer with a tri-foiled cheese cloth and pour the puree over cloth. Season heavily with salt and pepper.
3. Let it drain overnight in the refrigerator. The end result should be a clear flavorful “tomato water”. Taste again and season with salt and pepper as needed.
4. For the crab salad, mix all the ingredients an season with salt and pepper.
5. Serve the tomato water ice cold on a martini glass. Present the crab salad on a teaspoon garnished with chives.