I remember a time when gazpacho became very trendy and was on every menu. I decided to come up with a different version—even with a different color. It was José Andrés of Jaleo in Washington, D.C., who made the best Spanish gazpacho I ever tasted, so I borrowed his technique of frying the bread in olive oil. The toasted flavor and richness of the fried bread helps mellow the acidity and round out the flavors of the other ingredients. The shellfish garnish is not necessary but makes the dish a little more elegant and sumptuous.
Sometimes poblanos are really spicy, sometimes they are not. Depends on what they're grown near, etc. You can usually smell when you cut into them. Or cut a small sliver. If it's way fiery, decrease the amount you use in this dish.
