Red Crab Gazpacho with Avocado Chutney

Description
This is a spicy, wild, Asian style gazpacho. This gazpacho showcases all of my favorite foods, fresh avocados, tomatoes, corn, cilantro, this soup is lip smacking good!

Low fat, High Taste!

Ingredients

 * 1 avocado, peeled and chopped
 * 2 Tbsp minced red onion
 * 1 ½ tsp chopped fresh cilantro
 * ½ tsp chile sauce
 * 2 tsp freshly squeezed lemon juice
 * ½ tsp sea salt
 * ¾ Pound fresh crab meat
 * 4 large beefsteak tomatoes, seeed and chopped
 * 2 ears sweet corn, kernels cut from cob.
 * 1 avocado
 * 1/3 Cups chopped fresh cilantro
 * 3 cloves garlic, chopped
 * ¼ Cup sweet vidallia onions, chopped
 * 3 Tbsp extra virgin olive oil
 * 1 Cup vegetable broth
 * 2 Tbsp sauce
 * 1 tsp chile sauce
 * Juice from two limes
 * ¾ sea salt

Directions
In small bowl place avocado, Onion, cilantro, chile sauce, lemon juice and salt. Puree ingredients, cover with saran wrap and place in refrigerator.

Pick through crab meat to remove any shell or cartilage.

Place olive oil in dutch oven, heat to medium hot and add garlic and onions, stir fry for 2 minutes.

Add vegetable broth and remaining ingredients. Heat for just one minute, transfer to refrigerator to chill.

To serve, place gazpacho in bowls and top with a dollup of avocado Chutney and serve.