Blend tomatoes in a food processor until liquid.

Add day-old bread, basil, thyme, salt, and pepper to the tomato mixture.

Thin with water if the mixture is too thick.

Let the mixture sit in a cool place.

In a bowl, combine crab meat, extra virgin olive oil, lemon juice, lemon zest, red pepper flakes, and sliced scallions.

Season lightly with salt.

Divide the chilled tomato soup among 4 bowls.

Place one slice of baguette in the center of each bowl.

Top each baguette slice with 2 ounces of the crab meat mixture.

Serve immediately.