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1
Prepare a bowl of ice water. In a separate bowl, pour boiling water over basil leaves. Let the herbs steep for 30 seconds.
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2
Using tongs or a slotted spoon, transfer the basil from the hot water to the ice bath to halt the cooking process. By shocking the basil, you will retain its deep green color.
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3
Remove the leaves from the ice water and squeeze out any excess water using a paper towel. Place the herbs in a blender or food processor and add the oils. Blend for 1 minute.
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4
Place the combined mixture in a small sauce pan over medium heat. Stirring constantly, warm for 1 to 2 minutes. Do not let it boil.
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5
Strain contents through a fine meshed sieve. If you do not have a fine meshed sieve, strain through several layers of cheesecloth. Let the basil oil come to room temperature before serving. Oil will keep for a week, refrigerated.
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6
Core and quarter the tomatoes. Working in two batches, add half of the tomatoes to the blender with 1 tablespoon of lemon juice and 1/4 cup of olive oil in each batch. Season generously with kosher salt and white pepper. Blend on high until smooth
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7
Strain the contents of the blender through a fine-meshed sieve. Use a spoon to press through all of the liquid, discard the solids. Taste and add more salt and pepper, if needed. Refrigerate until chilled and ready to use.
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8
In a large bowl, pick through the crab meat, removing any bits of shell. Add 1 tablespoon of lemon juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper to taste. Combine well and refrigerate until needed.
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9
To serve - top the chilled heirloom tomato soup with the jumbo lump crab meat, avocado, and drizzle with basil oil. Enjoy!
