Chilled Pappa Al Pomodoro with Crab Meat Crostini

2 1/2 pounds overripe tomatoes -- cores removed

1 1/2 cups day old bread -- torn up

1/4 cup fresh basil leaves

1 tablespoon fresh thyme leaves -- chopped

Salt and pepper to taste 8 ounces fresh crab meat, Dungeness or Maryland

2 tablespoons extra virgin olive oil -- plus 1/4 cup

Juice and zest of 1 lemon 1 teaspoon crushed red pepper flakes

2 scallions -- thinly sliced

4 slices baguette, toasted -- and cooled

In a food processor, blend tomatoes until liquid. Add day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cool place.

In a medium mixing bowl, toss crab meat, 2 tablespoons extra virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.

Divide cool tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl. Float 2 ounces crab meat mixture on top of each baguette slice and serve.