Working in batches, puree tomatoes, cucumber, all bell peppers, onion, garlic, oil, and vinegar in blender. Strain puree through sieve into large bowl, pressing hard on solids to extract as much pulp and liquid as possible. Whisk cayenne pepper into soup; season to taste with salt. Cover; refrigerate until cold, at least 3 hours. (can be made 1 day ahead. keep refrigerated.)
Heat oil in large skillet over medium heat. Add bread cubes; toss to coat. Saute until croutons are golden, about 10 minutes. Transfer to paper towels; sprinkle with garlic salt. Cool completely (croutons will crisp as they cool). (Can be made 1 day ahead. Store in airtight container at room temperature)
For Crab Salad:
Combine shallots, mayo, chives, lemon juice, ketchup, and cayenne in medium bowl; whisk to blend. Fold in crabmeat. Season salad to taste with salt. Line 8 small deep glasses or custard cups wtih plastic wrap, leaving overhang. Divide salad equally among prepared cups (about 1/3 cup for each). Press salad to compact and conform to shape of container. cover with overhang. Chill until cold, at least 1 hour and up to 8 hours.
Open plastic on top of salads. Turn out each salad into shallow soup bowl. Peel off plastic. Carefully pour soup into each bowl around crab salad. Sprinkle soup with croutons, finely diced cucumber, bell peppers, and chopped chives.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 27.3mg||8 %|
|Sodium 963.5mg||33 %|
|Potassium 724.3mg||19 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 20.5g|
|Protein 15.1g||22 %|
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Calories per serving: 227
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