Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.) Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately. Makes 4 Servings. Bon Appétit R.S.V.P. Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping, says Elida D. Wilson of Olympia, Washington. Would chef Wayne Johnson be willing to share his recipe?