Spicy Tomato-And-Watermelon Gazpacho With Crab

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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


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

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