By Becca Camacho
2 tsp butter
1 pound of zucchini, sliced (if you want a paler and slightly smoother soup, you can take the time to peel the zucchini)
1/3 cup half and half
Kosher salt and freshly ground pepper
1 6.5 oz can of lump crab meat, drained
1 basil leaf, sliced in a chiffonade, for garnish
4 Sungold or Cherry tomatoes, sliced lengthwise into 3-4 pieces, for garnish
In a saute pan, melt the butter and add the zucchini and a sprinkling of salt and pepper. Saute until very tender, let cool a little.
Add the zucchini, along with juices to your blender and puree. Add a teaspoon of salt, a few grinds of fresh pepper, the juice of one lemon and the half and half and blend until combined well. Taste and add more salt and pepper as necessary.
Ladle into 4 bowls. Divide the crab meat and spoon into the center of the soup. Sprinkle the basil leaves around the crab and then add the tomatoes, seed side up, around the crab. Serve with extra lemons if desired.