INGREDIENTS

• 1 kg (10 tomatoes, 2.25 lb) vine-ripened tomatoes
• 1 English cucumber, seeded
• 1 bell pepper (orange, yellow, or red, seeded)
• 1/2 yellow onion
• 1/4 to 1/3 fresh head of sprouting garlic (or 2 cloves regular garlic)
• 1 20g package flat leaf parsley, stems torn off
• 2 cups tomato juice
• 1/2 cup olive oil
• 5 tbs cider vinegar
• 1/2 cup fresh bread crumbs
• 100g white crab meat

PROCEDURE

1. To make fresh bread crumbs, obliterate some good white bread in a blender, until you have a rubble. These keep very well in the freezer in a sealed plastic bag.
2. Take the bread crumbs out of the blender, and set aside. To seed a tomato, quarter it, and squeeze it over a bowl. The seeds will drop out. To seed a cucumber, split it in half lengthwise, and use a spoon to tunnel out the seeds.
3. Roughly chop the tomatoes, cucumber, bell pepper, onion, garlic, and parsley. Put the vegetables in the blender with the tomato juice, olive oil, vinegar, and salt and pepper to taste. Blend to a soup consistency.
4. Add the fresh crumbs to the blender and pulse to combine.
5. Decant the soup and refrigerate until ready to serve. Top with crab once spooned into a bowl.