Tomatoes make for a perfect chilled summer soup. The jumbo lump crab meat makes this dish more substantial, while the basil oil add a wonderful herbaceous component. This vibrant and refreshing soup is a great first course to any meal or perfect as a light lunch. <br /> <br />This recipe is adapted from Fine Cooking Magazine, Chilled Tomato Soup with Crab Salad. The soup itself is very simply made, composed of tomatoes, lemon juice, olive oil, and s&p. Originally, this dish was topped with a crab and corn mixture. I decided to keep the jumbo lump crab meat very simply dressed and served with sliced avocado on the side. Instead of using pistou, as they did in the Fine Cooking recipe, I used fresh basil oil - which added an amazingly bright and herbaceous note that complimented the dish perfectly.

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