Tomato Soup with Lump Crabmeat
Recipe type: Soup
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.
  • 2 pounds red heirloom tomatoes
  • 3 tablespoons fresh lemon juice
  • ½ cup plus 1 tablespoon extra virgin olive oil
  • kosher salt
  • white pepper
  • black pepper
  • ½ pound lump crabmeat
  • basil oil
  • 1 avocado, sliced
  1. 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.
  2. 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.
  3. 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.
  4. Make the basil oil.
  5. To serve – top the chilled heirloom tomato soup with the lump crabmeat, avocado, and drizzle with basil oil. Enjoy!
Nutrition Information
Serving size: 4 as a first course
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