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1
Heat the olive oil in a saucepan over medium heat.
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2
Add the onion and celery and saute for 5 minutes.
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3
Stir in the corn, thyme, and water and season with salt and pepper.
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4
Bring to a boil, reduce the heat and simmer for 15 minutes.
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5
Remove the thyme sprigs.
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6
Remove the soup in batches to a blender and puree until smooth.
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7
Strain the soup through a fine sieve.
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8
Season with salt and white pepper.
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9
Add slightly more salt than needed to compensate for the cold serving temperature.
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10
Cover and chill for 3 hours or longer.
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11
Divide the Crab and Avocado Salad between 6 chilled bowls.
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12
Arrange the salad in a ring in each bowl.
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13
Spoon the soup into the center.
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14
Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
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15
2 oranges, juiced
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16
1 lime, juiced
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17
1 lemon, juiced
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18
1/2 cup extra-virgin olive oil
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19
Salt and freshly ground white pepper
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20
1 pound jumbo lump or lump crabmeat, flaked
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21
3 avocados, peeled, coarsely chopped
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22
Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl.
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23
Season with salt and white pepper.
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24
Fold in the crab meat and avocados.
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25
Adjust seasonings.
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26
Cover and chill.
