Name: Tomato and Crab Soup
Yield: Makes 6 servings
Ingredients: 2 tablespoons olive oil; 5 scallions, thinly sliced; 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced; 1 Fresno or Thai chile, seeded, minced; 2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups); 2 1/4 cups chicken or vegetable stock; 1/2 cup coconut milk; 3 tablespoons fresh orange juice; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon (or more) fresh lime juice; Kosher salt; 1/2 pound fresh lump crabmeat; 3/4 cup pea tendrils or shoots, trimmed; 6 snow peas, trimmed, thinly sliced on diagonal

Image may contain Bowl Food Dish Meal Cutlery Spoon Soup Bowl Soup Curry Pottery Art and Porcelain

Tomato and Crab SoupChristopher Baker

This soup is equally delicious served hot or chilled.

Recipe notes

See Related Recipes and Cooking Tips

36 Cold Soup Recipes to Keep You Cool This Summer
Whether you're craving classic Spanish gazpacho or an earthy-sweet bowl of blended beets, these cold soups are just the refreshment you're looking for.
Our 37 Best Crab Recipes
Crab cakes, crab toast, chili crab, and more.
43 Ways to Cook With Lemongrass
Never quite sure what to do with those stalks you see at the supermarket? It's time to pick up a bunch and get cooking.
26 Ways to Cook With Crab
It works in cakes, it works in chowder, it works in salad. So there's nothing to be crabby about.
Chilled Summer Soups
With minimal cooking required, these refreshing soups rely on the season's newest power couple—fresh summer produce and your blender.