CHILLED SWEET CORN SOUP WITH CRAB AND AVOCADO SALAD

CHILLED SWEET CORN SOUP WITH CRAB AND AVOCADO SALAD image

Yield 4 servings

Number Of Ingredients 15

Corn Soup:
2 T olive oil
1 medium white onion, finely chopped
1/2 C finely chopped celery
5 C (or more) water
3 1/2 C fresh corn kernels (cut from about 4 large ears)
4 large fresh thyme sprigs (about 1/4 C loosely packed sprigs)
Crab and Avocado Salad:
1/2 C fresh orange juice
1/4 C extra-virgin olive oil, plus additional for drizzling
1 1/2 T fresh lime juice
1 1/2 T fresh lemon juice
1 pound lumb crabmeat, flaked slightly
2 avocados, pitted, peeled, cut into 1/2-inch cubs (about 2 cups
2 T chopped fresh chives

Steps:

For Corn Soup: Heat oil in heavy large saucepan over medium heat. Add onion and celery; sprinkle with salt and pepper and saute until amost tender, about 5 minutes. Add 5 C water, corn and thyme sprigs. Bring to a boil; reduce heat to medium-low, and simmer until corn is very tender, about 25 minutes. Cool slightly. Discard thyme. Working in batches, puree soup in blender until smooth. Pour soup through strainer set over large bowl, pressing on solides in strainer to release liquid. Discard solids in strainer. Thin with more water by 1/4 cupfuls, if desired. Season qith salt and pepper. Cover and chill until cold, about 4 minutes. For Crab and Avocado Salad: Whisk orange juic, 1/4 cup extra-virgin olive oil, lime and lemon juice in large bowl. Fold crab and avocados into dressing. Season with salt and pepper. Mound salad in center of bowls. Ladle soup around salad, dividing equally. Sprinkle with chives, drizzle with extra-virigin olive oil, and serve.