Ingredients

• 1/4 cup olive oil
• 1 cup finely chopped white onion
• 1/2 cup finely chopped celery
• 4 ears fresh corn, kernels removed (about 2 cups kernels)
• 4 sprigs fresh thyme
• 4 1/2 cups water
• Salt and freshly ground pepper
• Crab and Avocado Salad, recipe follows
• Chopped fresh chives, for garnish
• Freshly ground white pepper, for garnish
• Extra-virgin olive oil, for garnish
• 2 oranges, juiced
• 1 lime, juiced
• 1 lemon, juiced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground white pepper
• 1 pound jumbo lump or lump crabmeat, flaked
• 3 avocados, peeled, coarsely chopped

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Instructions

1. Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
2. Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and