Fresh Tomato Soup With Crab Guacamole

Ingredients

• 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 jalapeño
• 1 tablespoon fresh lime juice
• 1 ripe Hass avocado, coarsely chopped

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