Name: Green Gazpacho
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4
Ingredients: 1 large poblano pepper; 3 tablespoons extra-virgin olive oil, plus more, for drizzling; 4 large cloves garlic, smashed; 1/4 cup lightly packed fresh mint leaves; 4 English cucumbers, peeled, seeded and chopped; Juice of 1 lemon; Kosher salt and freshly ground black pepper; 1 small green or yellow heirloom tomato, seeded and finely chopped; 1 tablespoon chopped fresh chives; Picked lump crabmeat or chopped cooked shrimp, for serving; Crusty bread, for serving

Directions

Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

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Green Gazpacho

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