For the soup:

• 2 tablespoons canola oil
• 1 shallot, minced
• 2 garlic cloves, minced
• Zest of 1 orange, cut in large strips
• 6 fresh basil leaves, hand shredded
• 6 vine-ripe tomatoes, seeded and roughly chopped
• 1 (28-ounce) can whole tomatoes, hand crushed
• 1 teaspoon sugar
• Salt and freshly ground pepper, to taste

For the crab:

• 1/4 cup canola oil
• 1 tablespoon Chinese chili sauce
• Juice of 1/2 lemon
• 1 cup fresh lump crab meat, picked through
• 6 fresh basil leaves, cut in fine ribbons
• Pinch salt

Place a large saucepan over medium heat. Heat canola oil, add shallots, garlic, orange zest and basil. Sauté a few minutes until fragant. Add the fresh and canned tomatoes, stir and cook until they begin to break down and soften. Season with sugar, salt and freshly ground pepper. Carefully ladle the tomatoes into a lender and puree until smooth. Strain to remove the seeds and chill in the refrigerator for at least 30 minutes.

In a mixing bowl, whisk the canola oil, chili sauce and lemon juice together. Fold in the crab meat and basil. Season with a pinch of salt. Pour the chilled soup into 4 bowls and garnish with a generous tablespoon of crab.