TOMATO AND WATERMELON GAZPACHO W/CRAB

By á-408

Ingredients

• 1 HABANERO CHILE, PREFERABLY RED
• 4 CUPS SEEDLESS WATERMELON, CHUNKS, 1 1/2 POUNDS
• 1 LARGE GARLIC CLOVE, MASHED TO A PASTE
• 2 POUNDS TOMATOES, CORED
• 2 TBSP RED WINE VINEGAR
• SALT
• 1/4 CUP FRESH LEMON JUICE
• 1/4 CUP BUTTERMILK
• 1/4 CUP EXTRA-VIRGIN OLIVE OIL
• 1 POUND LUMP CRAB
• 2 SMALL AVOCADOS, DICED
• 1 LARGE POBLANO, FINELY DICED

Preparation

Step 1

1. ROAST THE HABANERO OVER GAS FLAME UNTIL CHARRED. USING A PAPER TOWEL, RUB OFF SKIN. REMOVE THE STEM AND SEEDS, PUT PEPPER IN BLENDER. ADD WATERMELON AND GARLIC AND PUREE. TRANSFER TO BOWL AND REFRIGERATE. SKIN TOMATOES. TRANSFER TOMATOES TO ICE WATER TO COOL.

PRY OUT TOMATOE SEEDS TRANSFER TOMATOES AND JUICE TO BLENDER. STIR TOMATOE ANDWATERMELON PUREE TOGETHER, AND SEASON WITH SALT AND VINEGAR

WHISK LEMON JUICE WITH BUTTERMILK AND OLIVE OIL, SEASON WITH SALT.

TO SOUP WITH CRAB, AVOCADO AND POBLANO. CAN BE PREPARED 2 DAYS AHEAD.