Roasted Plum Tomato Gazpacho
Spray the bottom of a heatproof pan with olive oil, or wipe it in if you're taking olive oil from a bottle. Cut your plum tomatoes in half lengthwise and lay them in the pan. Sixteen halves fit nicely in a 9- by 13-inch pan. Drizzle the whole lot with olive oil. A teaspoon or less per tomato will do it.
Roast the tomatoes one hour at 500 degrees. At 45 minutes you can check them, but rest assured, unless they are really small tomatoes, they will not burn. You want to take them out just when a few of them are starting to get a char on the edges. The longer they are in there, the more intense the flavor will be. Be careful when you remove them from the oven. Also be careful if you are going to put them directly in your blender. Don't burn yourself.
When they are all in the blender you are going to puree them. You can leave a few chunks if you want, but this won't take long to get a nice puree. Set aside to cool.
In a large mixing bowl you are going to put the V8, the red and green peppers, the scallions, honey, garlic, vinegar, cumin, parsley and salt. Add the pureed tomatoes and stir. Taste. Add Tabasco or hot sauce to taste. (A teaspoon or two should do it. If your guests like it hotter, place the Tabasco on the table so they can add more.)
You can put the soup in your refrigerator to chill and serve later, or you can serve it room temperature now.
Open-Face Crab Sandwich
When you are just about ready to serve, you are going to prepare your floating, open-face crab sandwich.
Butter your bread slices on one side. Place them on a cookie sheet. Put in a 350-degree oven for 7 minutes or until very lightly golden on the buttered side. Flip them over and toast for 3 minutes more.