Heirloom Tomato Soup With Jumbo Lump Crab Meat

• Basil Oil
• 1 cup basil leaves, packed
• 2 tablespoons extra virgin olive oil
• 1/4 cup grapeseed oil
• Heirloom Tomato Soup
• 2 pounds red heirloom tomatoes
• 3 tablespoons fresh lemon juice
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• kosher salt
• white pepper
• 1/2 pound jumbo lump crab meat
• fresh ground black pepper
• 1 avocado, sliced

1. Prepare a bowl of ice water. In a separate bowl, pour boiling water over basil leaves. Let the herbs steep for 30 seconds.
2. Using tongs or a slotted spoon, transfer the basil from the hot water to the ice bath to halt the cooking process. By shocking the basil, you will retain its deep green color.
3. Remove the leaves from the ice water and squeeze out any excess water using a paper towel. Place the herbs in a blender or food processor and add the oils. Blend for 1 minute.
4. Place the combined mixture in a small sauce pan over medium heat. Stirring constantly, warm for 1 to 2 minutes. Do not let it boil.
5. Strain contents through a fine meshed sieve. If you do not have a fine meshed sieve, strain through several layers of cheesecloth. Let the basil oil come to room temperature before serving. Oil will keep for a week, refrigerated.
6. Core and quarter the tomatoes. Working in two batches, add half of the tomatoes to the blender with 1 tablespoon of lemon juice and 1/4 cup of olive oil in each batch. Season generously with kosher salt and white pepper. Blend on high until smooth
7. 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 chilled and ready to use.
8. In a large bowl, pick through the crab meat, removing any bits of shell. Add 1 tablespoon of lemon juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper to taste. Combine well and refrigerate until needed.
9. To serve - top the chilled heirloom tomato soup with the jumbo lump crab meat, avocado, and drizzle with basil oil. Enjoy!

basil, basil, extra virgin olive oil, grapeseed oil, tomato soup, red heirloom tomatoes, lemon juice, extra virgin olive oil, kosher salt, white pepper, crab meat, fresh ground black pepper, avocado

Taken from food52.com/recipes/30421-heirloom-tomato-soup-with-jumbo-lump-crab-meat (may not work)