Prep time          20 minutes

Serves                8

Ingredients

1 can 16 ounces jumbo lump crabmeat

2 cups ½ inch chopped Roma tomatoes

2 cups ¼ inch chopped seedless cucumbers, skin-on

1-cup ¼ inch chopped zucchini

1 cup ¼ inch chopped yellow squash

1 bunch shopped chives

¼ cup extra virgin olive oil + 2 tablespoons

2 cups heavy whipping cream

2 cups half and half

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped Italian flat leaf parsley

1-tablespoon fresh cracked black pepper

1 teaspoon Kosher or sea salt

Directions

Place a sauté pan on the stove over high heat. Add 2 tablespoons of extra virgin olive oil, and cook the zucchini and squash for 60-90 seconds, just until the veggies begin to caramelize. Place the zucchini and squash on a cookie sheet, and cool in the refrigerator for 10-15 minutes.

Put the remaining ingredients in a large bowl and gently stir. Once the zucchini and squash have cooled, add to the soup mixture. Season with salt and fresh cracked black pepper. Chill for 1 hour, and serve.