Title: Cool'n spicy green tomato soup with crab and country ham
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Vegetable oil
      5 oz Country ham, julienned
      2 md Onions, peeled and thinly
           Sliced
      6    Whole peeled cloves garlic
      2    Bay leaves
      2    Jalapenos, stemmed and
           Sliced
      4    Green anaheims
      2    Green pasilla chilies
  3 1/2 lb Firm, green tomatoes, cored
           And cut into eighths
  1 1/2 qt Chicken stock
      3 tb Lemon juice
  1 1/2 tb Hot sauce
           Salt
      1 lb Lump crabmeat, picked over
           For cartilage
  1 1/2 c  Sour cream
      1 c  Fresh tomatoes, peeled,
           Seeded and chopped
      6 tb Capers
    1/2 c  Chopped green onions
 
  In a large saucepan, heat the oil. When the oil is hot, add the ham,
  pan-fry until crispy and golden, about 2 minutes. Remove the pan from
  the heat and strain, reserving the oil and ham. Return the oil to the
  pan and heat. Add the onions and saute until soft, about 3 to 4
  minutes. Season the onions with salt and pepper. Add the garlic, bay
  leaves and chilies, and cook for 5 minutes. Add the tomatoes and
  stock. Season with salt and pepper. Bring the liquid to a boil and
  reduce to a simmer. Cook for 15 minutes or until the tomatoes soften.
  Remove the bay leaves. Using a hand-held blender, puree the soup
  until smooth. Chill the soup. Add the lemon juice and hot sauce.
  Season with salt. In a mixing bowl, mix the crabmeat, sour cream,
  tomatoes, capers and green onions together. Season the salad with
  salt and pepper. To serve, ladle the soup into individual bowls and
  garnish with the crab salad and crispy ham. The soup can be served
  either chilled or warm.
  
  Yield: 12 servings
  
  Recipe is