Easy to whip up, and delicious to indulge in. This chilled tomato and crab soup is the perfect cool seafood soup recipe for hot summer nights. Chilled Tomato and Crab Soup Go to recipes By Stonyfield American Gluten Free Main Dishes Quick Meals Soups SummerEasy to whip up, and delicious to indulge in. This chilled tomato and crab soup is the perfect cool seafood soup recipe for hot summer nights. Ready In: 10 minutes Level: Easy Prep: 10 minutes Cook: 0 minutes Yields: 8 Servings Print RecipeIngredients5 lb of yellow tomatoes (cored, seeded, and chopped*)6 medium scallions (coarsely chopped)1/2 c parsley1/2 c celery or loverage leaves (extra handful for garnish)2 Tbsp fresh tarragon1/4 c fresh lime juice2 Tbsp honey2 c Stonyfield Organic Whole Milk Plain Yogurt1/2 c cold water1/4 c olive oil Salt and pepper to taste1 c fresh crabmeatdirectionsStep 1Seed and chop tomatoes and transfer to blender. *Note: Reserve the tomato juice by seeding over sieve. Add scallions, parsley, celery leaves, tarragon, lime juice, honey, yogurt, olive oil, salt, and pepper to the blender. You can add in batches if necessary.Step 2Ladle into bowls and garnish with crabmeat and celery leaves.