Chilled Pappa al Pomodoro with Crab Meat Crostini

• 2 1/2 pounds very ripe tomatoes, cored
• 1 1/2 cups torn up day old bread
• 1/4 cup fresh basil leaves
• 1 tablespoon chopped fresh thyme leaves
• 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

1. In a food processor, blend tomatoes until liquid.
2. Add day old bread, basil, thyme and generously season with salt and pepper.
3. If too thick, thin with water.
4. Allow to sit in a cool place.
5. 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.
6. Divide cool tomato soup among 4 bowls.
7. Place 1 slice baguette in center of each bowl.
8. Float 2 ounces crab meat mixture on top of each baguette slice and serve.

very ripe tomatoes, bread, fresh basil, thyme, salt, crab meat, extra virgin olive oil, lemon, red pepper, scallions, baguette

Taken from www.foodnetwork.com/recipes/mario-batali/chilled-pappa-al-pomodoro-with-crab-meat-crostini-recipe.html (may not work)