Spicy Tomato and Watermelon Gazpacho with Crab

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

Preparation

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