• 2 1/2 lb Overripe tomatoes, cores removed
• 1 1/2 c. Day old bread, torn up
• 1/4 c. Fresh basil leaves
• 1 Tbsp. Fresh thyme leaves, minced
•     Salt and pepper to taste
• 8 ounce Fresh crab meat, Dungeness or possibly Maryland
• 2 Tbsp. Extra virgin extra virgin olive oil, plus 1/4 c.
• 1 x Lemon, Juice and zest of
• 1 tsp Crushed red pepper flakes
• 2 x Scallions, thinly sliced
• 4 slc Baguette, toasted, and cooled

Directions

1. In a food processor, blend tomatoes till liquid. Add in day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cold place.
2. In a medium mixing bowl, toss crab meat, 2 Tbsp. extra virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.
3. Divide cold tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl. Float 2 ounces crab meat mix on top of each baguette slice and serve.