Chilled Heirloom Tomato Soup

Ingredients:

  • For the cucumber-crab salad (optional):
  • 1/2 English cucumber, peeled and finely diced
  • 8 oz. (250 g) jumbo lump crabmeat, picked over to remove any shell fragments
  • 1/4 cup (2 oz./60 g) crème fraîche
  • 1 1/2 tsp. mayonnaise
  • 1/2 bunch fresh chives, very thinly sliced
  • 1/2 tsp. fresh lemon juice
  • Sea salt and freshly ground white pepper
  • For the soup:
  • 3 lb. (1.5 kg) ripe heirloom tomatoes
  • 3 country-style bread slices, cut into cubes and toasted
  • 1/2 cup (2 1/2 oz./75 g) almonds
  • 3 garlic cloves
  • 1 tsp. sherry vinegar
  • 1 tsp. smoked Spanish paprika (pimentón)
  • Pinch of pepper flakes
  • Sea salt
  • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for drizzling

 

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