Recipe (serves 8):

Soup:
8 large ripe red tomatoes (beefsteak or red heirlooms)
1 large red onion, peeled and chopped
1 large red bell pepper, seeded and chopped
1 small jalapeno or serrano chile (optional)
2 small english cucumbers, peeled and seeded
3/4 C sherry vinegar
1/4 C honey
1/2 C extra virgin olive oil
salt and tabasco to taste

Blanch and shock tomatoes. Peel and seed and rough chop flesh. In medium pot, bring vinegar, honey, pepper and onion to boil and cook until half of the liquid is gone. Cool. Combine all ingredients except olive oil and blend until smooth. Strain. Whisk in olive oil. Season with salt and tabasco. Chill at least one hour before serving.

Salsa:
2 C diced watermelon
1 C diced cucumber
2 T chopped fresh mint
1 T lime zest
1 tsp lime juice
salt to taste

Combine all ingredients and check seasoning.

Pour soup into chilled bowls and garnish with salsa & crab.