Mexican Green Gazpacho with Shellfish

• 6 tablespoons olive oil, plus extra for frying and for crab
• 1 large onion, diced
• 2 poblano peppers, stemmed, seeded, and diced
• 1/2 pound tomatillos, husked, rinsed, and diced
• 1 slice of bread, white or wheat, diced or torn into pieces
• 1 garlic clove, minced
• 2 cucumbers, peeled, seeded, and diced (reserve 2 tablespoons for garnish)
• 1 bunch scallions, trimmed and minced (reserve 1 for garnish)
• 1 bunch cilantro, washed and roughly chopped (reserve a few nice sprigs for garnish)
• 1 jalapeno, seeded and minced
• 1/2 teaspoon ground cumin
• Juice of 3 limes (about 6 tablespoons), plus extra for crab
• Salt and pepper
• Hot sauce
• Vegetable oil, for frying
• 2 corn tortillas, cut into strips
• 1/4 pound lump crabmeat, well picked
• 12 large cooked shrimp, peeled and deveined
• 1 small ripe avocado, peeled and sliced or diced
• 1/2 small ripe mango, peeled and diced, or 2 or 3 radishes, grated or diced

1. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat.
2. Add the onion, poblanos, and tomatillos.
3. Cook for about 10 minutes, until the peppers are softened and the tomatillos begin to break down.
4. Remove the skillet from heat and let it cool for a bit, then transfer the vegetables to a blender and puree until smooth.
5. Wipe out the skillet and heat the remaining 4 tablespoons olive oil until shimmering.
6. Fry the pieces of bread until golden.
7. Turn off the heat, stir in the garlic, then add the bread mixture to the blender.
8. Add the cucumbers, scallions, cilantro, jalapeno, cumin, and half the lime juice and blend until smooth.
9. Season the puree with a little salt, pepper, and hot sauce, and taste.
10. Balance the seasoning, adding more lime or even cucumber if the flavor is too strong.
11. Pour the soup into a container and chill thoroughly.
12. Heat 1 1/2 inches of the vegetable oil in a medium skillet until hot but not smoking.
13. Add the tortilla strips and fry until crisp and golden.
14. Remove with a slotted spoon and drain on paper towels.
15. When ready to serve, moisten the crabmeat with a little olive oil and lime juice.
16. Place about 1 cup of gazpacho in the bottom of four soup plates or bowls.
17. Place 3 shrimp and equal portions of the crabmeat in the center of each bowl.
18. Sprinkle with avocado, mango, and cucumber, and top with crispy tortilla strips, scallions, and cilantro sprigs.

olive oil, onion, peppers, bread, garlic, cucumbers, scallions, cilantro, jalapeno, ground cumin, crab, salt, sauce, vegetable oil, corn tortillas, lump crabmeat, shrimp, avocado, mango

Taken from www.epicurious.com/recipes/food/views/mexican-green-gazpacho-with-shellfish-383463 (may not work)