tomato bisque with a crab corn relish

What is the difference between a regular (hybrid) and heirloom tomato?
A regular tomato is selected for their yield, resistance to diseases and shelf life. Also, a regular tomato usually have no taste. Heirlooms are prized for their diversity of color, shape and flavor and come from plant seeds that are at least 50 years old.
Below is my oldest and most favorite recipe, Tomato Bisque. It's a simple recipe but can be turned into a classy dish by simply making a crab corn relish to go along with it. It can be eaten either cold or hot and when it's raining outside, I serve it along side cuban sandwiches.


2 tablespoons of unsalted butter
1 large yellow onion - diced
3 stalks of celery - diced
2 carrots - diced
2 cloves of garlic - chopped
1 can (28oz) of san marzano stewed tomatoes
1 cup of white wine
1 1/2 quart of chicken stock
4 whole peppercorn
1 bay leave
1 sprig of thyme
2 parsley sprigs
s+p to taste
1/2 cup of cream



relish:
1 container of fresh lump crab meat - picked
2 ears corn - kernels only
4 leaves of chiiffonade of basil
1/2 of heirloom tomato - diced to the same size as the corn
1 zest of a lemon
juice of half a lemon
olive oil
s+p to taste

Heat the butter in a large soup pot over med-high heat, add the onion, carrots, celery and garlic and cook, stirring occasionally, until soft and fragrant. Open the can of tomatoes and drain and reserve the juice, set juice aside. Dump the tomatoes in the pot and sauté until most of the liquid is gone. Add the white wine and reduced to almost dry. Then add the tomato juice and chicken stock. Tie the parsley sprigs, thyme and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the head and allow to cool for a bit. Remove the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve or strainer, strain the tomato puree. (You may use a hand blender if you have one). Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper to taste. Being careful not to boil the soup. Set aside to keep warm.
Take the kernels and lightly sautee it with a little chopped garlic and olive oil. Season it lightly with salt and pepper. Transfer the kernels into another container and chill it. In a different bowl mix together the crab meat, diced heirloom tomatoes, lemon zest, lemon juice, basil and olive oil just to coat the mixture. Add the cooled kernels and season the relish with salt and pepper.
In bowls, serve the hot soup and about 2 tablespoons of the relish over top of the soup. Or, if you have individual soup containers, you may serve a mixture of the relish into the bowl and have the guest pour the soup into the bowls themselves. This serve as a great appearance to the soup. Hence, making the soup a little more elegant.