Title: Chilled avocado soup with a crabmeat relish
 Categories: E.
      Yield: 4 Servings
 
      4    Ripe avocados, peeled,
           Seeded, and chopped
      2 c  Half and half
      2 c  Sour cream
      2 tb Minced shallots
    1/2 c  Chopped green onions
      2 ts Chopped garlic
      1 c  Chicken stock or milk
           Juice of one lemon
           Tabasco sauce
           Worcestershire sauce
           Salt and cayenne
      1 tb Olive oil
      2 tb Brunoise red peppers
      2 tb Brunoise yellow peppers
      2 tb Brunoise red onions
    1/2 lb Crab meat, picked over for
           Cartilage
      2 tb Finely chopped parsley
 
  In a food processor, puree the avocados, half and half, sour cream,
  shallots, green onions, 1 teaspoon garlic, chicken stock and lemon
  juice. Puree until smooth.  Season the soup with Tabasco,
  Worcestershire sauce, salt and cayenne.  Turn the soup into a glass
  bowl and chill completely. In a saute pan, heat the olive oil. When
  the oil is hot, add the peppers and onions.  Season with salt and
  cayenne. Saute for 30 seconds. Add the remaining garlic and saute for
  30 seconds. Remove from the heat and cool completely. Turn the
  vegetables into a mixing bowl. Add the crab meat and parsley.  Season
  with salt and pepper. Ladle the soup into the serving bowls and
  garnish the soup with the crab relish.
  
  Yield: 6 servings