Chilled Almond and Poblano Chile Soup with Crab, Avocado, Watermelon and Feta

Recently, I have been looking for something light/refreshing and possibly vegetarian to eat.  This isn't really vegetarian, rather piscatarian (vegetarian that eats fish).  I found a blog that had this recipe up on it's site, it's called tastewiththeeyes.com  I love this site, so many good recipes/ideas.

I haven't posted in quite some time, as I've been fairly busy and just baking enough chicken for a week in the oven for dinner and then just fruit and vegetables for lunch.  Either way, I went home for the weekend and decided to make some dinner tonight before heading back up to my apartment in North Jersey (I like to leave the stalker's little clues as to where I live.  It's creepy and at the same time flattering.)

Anyway, this is a fairly simple recipe and it is light, but a little spicy.  I don't have a ring mold so I had to use a large ramekin and flip it upside down, or the can the crab came in.  I don't really like crab, and I can say I don't like crab can, but it was okay for this meal.  Probably be much better with some fresh crab meat, which is what I wanted, but I sent my mom out for the groceries while I took a shower before heading down to see my mommom. 

Anyway what you need is:
Soup:
1lb. Poblano peppers
Almonds
Chicken Stock (low sodium)
Garlic

Crab Salad:
Crab
Mayo
Dijon Mustard
Avocado
Lime
Tabasco
Worcestershire
 Watermelon
Cilantro
Chives
Mint
Feta Cheese
1 lime
1 red pepper

Grill up or but the peppers under the broiler to blacken the skin.  Then once it is black let it cool and pick off the skin, remove the seeds and then rough chop the peppers.

Toast the almonds in a pan.

Then in a blender put the almonds and 1c of the chicken stock. Puree the almonds.

In the pan you toasted the almonds, place some olive oil in the pan and cook up about 3 cloves of garlic for about 2 mins then toss in the peppers that are peeled and seeded into the garlic and cook up for about 5 minutes.  Then add it to the almond mixture.  Add another cup of chicken stock.  Season with salt and pepper to taste. Then toss in the fridge to cool.

In a bowl mix up the watermelon, feta and a pinch of salt and mint.

In another bowl mash up the avocado place in some lime juice.  You can add salt if you want, but I didn't and it was just fine.

Then mix up the mayo, Dijon Mustard, some roughly chopped cilantro, and finely chopped chives.  Mix them together with some pepper, the salt from the crab should be enough. Then toss in some finely diced red pepper.   Toss in the crab meat and mix it up well.

To make the pillar you need a ring mold which I don't have.  So I just used the ramekin once and the can the crab came in.  I just put in the watermelon mixture first, then some avocado, then the crab meat.  Place a plate on top and then quickly flip it over and give it a quick tap on top.  I added some almonds on top and then poured in the Poblano and almond soup onto the plate.

I don't even really like watermelon, but it tasted good with the Poblano soup and made it a bit less spicy.  I thought the soup and salad was well balanced and fairly light.