Recipe courtesy of Mario Batali
20 min
20 min


  • 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


In a food processor, blend tomatoes until liquid. Add day old bread, basil, thyme and generously season 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.


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