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Fresh Tomato Soup With Crab Guacamole

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2 pounds tomatoes

1/4 cup plus 4 teaspoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

1/2 pound Peekytoe or backfin crabmeat, picked over

2 tablespoons finely chopped red onion

1 1/2 teaspoons finely chopped basil

1 teaspoon very finely chopped jalapeƱo

1 tablespoon fresh lime juice

1 ripe Hass avocado, coarsely chopped

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