Chilled Sweet Corn Soup With Crab & Avocado Salad

• Corn Soup:
• Olive oil
• 1 medium white onion, finely chopped
• 1/2 cup finely chopped celery
• 3.5 cups fresh or frozen corn kernels
• 5+ cups water
• 4 large fresh thyme sprigs
• Crab & Avocado Salad:
• 1/2 cup fresh orange juice
• 1/4 cup olive oil
• 1.5 tbsp fresh lime juice
• 1.5 tbsp fresh lemon juice
• 1 lb lump crabmeat
• 2 avocados, cut into 1/2 in cubes
• 2 tbsp chopped fresh chives

1. CORN SOUP:
2. Heat olive oil in heavy large saucepan over medium heat. Add onion & celery; sprinkle with salt & pepper & saute until almost tender, about 5 minutes. Add 5 cups of water, corn kernels, & thyme sprigs. Bring to boil, reduce heat to med-low, & simmer until corn is very tender, about 20-25 minutes. Cool, discard thyme.
3. Puree soup in pot with hand blender (or in batches in blender) until smooth. Pour soup through strainer set over large bowl, pressing on solids in strainer to release liquid. Discard solids in strainer. Thin with more water if desired. Season with salt & pepper. Cover & chill until cold (at least 4 hours).
4. CRAB & AVOCADO SALAD:
5. Whisk orange juice, 1/4 cup olive oil, lime juice, & lemon juice in large bowl. Fold crab & avocados into dressing. Mound salad in center or bowls. Ladle soup around salad. Sprinkle with chives, drizzle with olive oil & serve.

olive oil, white onion, celery, corn kernels, thyme, avocado salad, orange juice, olive oil, lime juice, lemon juice, lump crabmeat, avocados, fresh chives

Taken from www.epicurious.com/recipes/member/views/chilled-sweet-corn-soup-with-crab-avocado-salad-50149058 (may not work)