For the soup:
2-3 Florida avocados or 3-4 Haas avocados, pulp only (see instructions below)
1 green chili or banana pepper, seeded and minced
1 cup chilled vegetable broth
½ cup chopped sweet onions (such as Vidalia or Texas sweet)
½ teaspoon cumin seed
½ teaspoon whole coriander
1-2 limes, juiced
4 tablespoons chopped cilantro
1 teaspoon orange blossom honey (East Hill preferred)
1 small chipotle pepper in adobo (Embasa preferred)
½ cup half and half
For the relish:
6-ounces jumbo lump crab backfin, cartilage removed
3 tablespoons small-diced red onion
2 tablespoons red sweet pepper, rinsed and diced small
1 ear local sweet corn, boiled and kernels shaved off the cob
1 jalapeño, seeded and diced fine
1 tablespoon apple cider vinegar
1 teaspoon southwest spice blend
½ bunch cilantro, chopped fine
4 tablespoons extra virgin olive oil
Zest of lime
For the garnish:
3 tablespoons chilled sour cream, thinned with 2 teaspoons chilled vegetable broth
4 tablespoons sliced scallion
1 corn tortilla, cut into thin strips and fried crispy
Pinch kosher salt and fresh cracked black pepper