Ingredients

2 fresh Florida avocados or 3 Hass avocados, pulp from
2 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 lime, juiced
4 tablespoons cilantro, rough chopped
1 teaspoon honey
½ teaspoon chipotle purée in adobo
½ cup half-and-half
Kosher salt and cracked black pepper to taste

Garnish

3 tablespoons sour cream, thinned with 2 tablespoons broth and chilled
4 tablespoons scallions, chopped small
1 corn tortilla, cut into strips and fried crispy

Method

Pre-chill soup cups or ice bowls. Make crabmeat relish (recipe below) 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, dividing relish evenly among the soup portions. For the garnish, place sour cream in small bowl and blend in a couple teaspoons of broth or water to thin. Spoon sour cream over soup and then garnish with crispy tortilla strips and chopped scallions.

Crabmeat Relish

Ingredients

6 ounces jumbo lump blue crab meat, cartilage removed
3 tablespoons red onion, diced fine
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

Method

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