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1
In a large saucepan over medium heat, heat the olive oil.
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2
When the oil is hot, add the ham, pan-fry until crispy and golden, about 2 minutes.
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3
Remove the crispy ham from the saucepan using a slotted spoon and set aside.
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4
To the oil remaining in the hot saucepan add the onions and saute until soft, about 3 to 4 minutes.
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5
Add the garlic, bay leaves and chiles, and cook for 5 minutes.
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6
Add the tomatoes, 1 tablespoon of salt, and thyme and cook for 15 minutes or until the tomatoes soften.
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7
Add the water and stock and bring to a boil.
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8
Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes.
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9
Remove the bay leaves.
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10
Using a handheld blender, puree the soup until smooth.
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11
Chill the soup.
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12
Add 1 tablespoon of the lemon juice and hot sauce, to taste, as desired.
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13
While the soup is chilling, in a mixing bowl, combine the crabmeat, remaining tablespoon of lemon juice, tomatoes, extra-virgin olive oil, basil, chives, cilantro, remaining 1/4 teaspoon of the salt and the white pepper and toss gently to thoroughly combine.
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14
When ready to serve, ladle the soup into individual bowls and divide the crab salad among the bowls, about 3 tablespoons per bowl.
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15
Garnish each bowl with some of the crispy ham and a tablespoon of the creme fraiche.
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16
The soup can be served either chilled or warm.
