Chilled Tomato And Crab Soup

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5 pounds of yellow tomatoes, cored, seeded, and chopped*

6 medium scallions, coarsely chopped

1/2 cup parsley

1/2 cup celery or loverage leaves (extra handful for garnish)

2 tablespoons fresh tarragon

1/4 cup fresh lime juice

2 tablespoons honey

2 cups Stonyfield Organic Whole Milk Plain Yogurt

1/2 cup cold water

1/4 cup olive oil

Salt and pepper to taste

1 cup fresh crabmeat

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