Adapted from Fine Cooking Magazine - Chilled Tomato Soup with Lump Crabmeat is a vibrant and refreshing dish that's a great first course to any meal or perfect as a light lunch.
Core and quarter the tomatoes. Working in two batches, add half of the tomatoes to the blender with 1 tablespoon of lemon juice and ¼ cup of olive oil in each batch. Season generously with kosher salt and white pepper. Blend on high until smooth.
Strain the contents of the blender through a fine-meshed sieve. Use a spoon to press through all of the liquid, discard the solids. Taste and add more salt and pepper, if needed. Refrigerate until ready to use.
In a large bowl, pick through the crabmeat, removing any bits of shell. Add 1 tablespoon of lemon juice, 1 tablespoon olive oil, salt and pepper to taste. Combine well and refrigerate until needed.