Todd Humphries, executive chef, Martini House

Chilled Soup Base

3 pounds ripe Golden Jubilee tomatoes

1/4 cup Champagne vinegar

Sugar, to taste

Salt and pepper, to taste

Wash tomatoes and cut roughly. Put in a blender, purée and strain through a fine mesh strainer. Season with vinegar, sugar and salt and pepper. Chill surrounded by ice.

Gazpacho vegetable garnish

2 Tbsp. red onion, finely chopped

1 roasted red pepper, peeled, seeded and chopped

1 small cucumber, peeled, seeded and diced

1 pint red sweet cherry tomatoes, washed and cut in half

Extra virgin olive oil

Sherry vinegar

Salt and pepper, to taste

Place all the prepared vegetables in a bowl, drizzle with olive oil and a splash of vinegar, and season with salt and pepper. Mix evenly and chill.

Crab Salad

8 ounces high-quality crab meat (East or West Coast)

3 ounces mayonnaise, homemade or store-bought

2 Tbsp. finely sliced chives

Combine all ingredients and mix well. Season with salt and chill.

To serve:

Chill four soup bowls. Place chilled crab in center of each bowl. Sprinkle gazpacho vegetables around the bottom of the plate. Pour chilled soup around the crab and serve.

Serves 4