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Hot summer night, cold soup, fresh tomatoes.... This recipe is adapted from Food and Wine's website (access to recipes is on-and-off restricted to subscribers or those with a code off the newsstand issue). Easy, if slightly fussy.

You'll need:
Fresh garden tomatoes, about 2 pounds
1 T olive oil
1 t balsamic vinegar
Half pound of crabmeat 1 T lime juice 2 T finely chopped red onion 2 t chopped fresh basil leaves 1 avocado Salt and pepper Stick each tomato in boiling water for 10 seconds, then in cold water. This makes them easy to peel. Peel them and remove the seeds. I don't know a graceful way to do it, but it makes a difference. Chop 'em and pop 'em in the blender with 1 T olive oil and 1 t balsamic vinegar. Blend till smooth. Add salt and pepper to taste. Chill by placing in a bowl of icewater.

In a separate bowl, combine the half pound of crabmeat with 1 T of lime juice, 2 T finely chopped red onion, and 2 t chopped-up basil. Coarsely chop an avocado and add that gently to the mix.

Put the soup in individual bowls and put the crab mixture on top. We ate it happily with some store-bought pizza dough rolled flat, grilled, and sprinkled with olive oil, salt, parmesan and rosemary.