2 1/2 pounds overripe tomatoes — cores removed
1 1/2 cups day old bread — torn up
1/4 cup fresh basil leaves
1 tablespoon fresh thyme leaves — chopped
Salt and pepper to taste 8 ounces fresh crab meat, Dungeness or Maryland
2 tablespoons extra virgin olive oil — plus 1/4 cup
Juice and zest of 1 lemon 1 teaspoon crushed red pepper flakes
2 scallions — thinly sliced
4 slices baguette, toasted — and cooled
In a food processor, blend tomatoes until liquid. Add day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cool place.
In a medium mixing bowl, toss crab meat, 2 tablespoons extra virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.
Divide cool tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl. Float 2 ounces crab meat mixture on top of each baguette slice and serve.