Green gazpacho

Ingredients:

• 1 large poblano pepper
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 4 large cloves garlic, crushed
• 1/4 cup fresh mint leaves
• 4 cucumbers, peeled, seeded and chopped
• Juice of 1 lemon
• 1 small green or yellow tomato, seeds removed and finely chopped
• 1 tbsp chopped fresh chives
• Lump crab meat (sorted) or sliced ​​cooked shrimp, for serving
• Crustless bread, for serving

Preparation:

1. Grill the poblano pepper directly over a gas burner, turning occasionally, until charred throughout. Alternatively, grill the pepper in the oven. Transfer to a cutting board, let cool slightly, then peel, seed, and chop.
2. Heat olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden, 3-5 minutes; set aside and let cool slightly.
3. Place the mint, cucumbers, lemon juice, garlic oil, and chopped poblano pepper in a blender and blend until smooth. Season with salt and pepper to taste.
4. Ladle the gazpacho into 4 bowls and evenly top with tomatoes, green onions, and crab or shrimp. Drizzle with olive oil.