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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 tablespoons  red wine vinegar
•   Salt
• 1/4 cup  freshly squeezed lemon juice
• 1/4 cup  buttermilk
• 1/4 cup  extra-virgin olive oil
• 1 pound  jumbo lump crab, picked over
• 2   small Hass avocados, cut into 1/2-inch dice
• 1   large poblano, finely diced

Description

The Lees Created This Gazpacho As A Riff On A Recipe From The Virginia Housewife, A Seminal Southern Cookbook First Published In 1824 That Is Still In Print. They Sweeten The Cold Tomato Soup With Watermelon And Make It Fiery With Habanero And Poblano Chi

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