​Tomato Soup, Cold, w Crab

Puree 2 ¾ lb ripe tomatoes, 2 slices crusty bread, 1 small red pepper, ½ peeled cucumber, ½ small onion, 1 garlic clove, 2/3 c olive oil, 2 T red wine vinegar, ¼ c water, salt and pepper. Chill. Combine 1 c crab, 2 T fresh chives, 1 T olive oil, 2 tsp vinegar, salt and pepper. Serve soup, topped w crab and drizzled w olive oil.