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Chilled Avocado Soup with Crabmeat Relish

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  • 4-6

Ingredients:

  •  3 each Avocado pulp from fresh Florida avocado or 4 Haas avocadoes
  • 2 each Green chili or banana peppers, roasted, seeded and skinned
  • 1 cup Chicken or vegetable broth, chilled
  • ½ cup Vidalia or Texas sweet onions, rough chopped
  • 1 teaspoon Southwest spice blend
  • 1 each Lime, juiced
  • 4 tablespoons Cilantro, rough chopped
  • 1 teaspoon Honey
  • ½ teaspoon Chipotle in Adobo
  • ½ cup Half and half

To taste Kosher salt and cracked black pepper

Garnish

  • 3 tablespoons Sour cream, thinned and chilled
  • 4 tablespoons Scallion, chopped small
  • 1 each Corn tortilla, cut into strips and fried crispy

Crabmeat Relish

  • 6 ounces Jumbo lump blue crab meat, shells removed
  • 3 tablespoons Red onion, diced fine
  • 2 each Roma tomatoes, rinsed and diced small
  • 1 ear Local sweet corn, boiled, kernels shaved off cob
  • 1 each Jalapeno, 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

Instructions:

Pre-chill soup cups or ice bowls

Make crab relish and chill in refrigerator. Place first 9 ingredients in blender. Purée and then add half and half; pulse to blend. Check for seasoning, salt and pepper and acidity. Add more lime if you like. Pour into chilled bowls, and then top with crabmeat relish. Place sour cream in a small bowl and blend in a couple of teaspoons of broth or water to thin. Divide the crabmeat relish evenly among the soup portions. Spoon over the sour cream, and then garnish with crisp fried tortilla strips and chopped scallion.

Crabmeat Relish

In a small mixing bowl combine all ingredients and stir to coat evenly.

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