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