Chilled Avocado Cucumber Soup

For the soup:

1. In a food processor, combine the avocados, cucumber chunks, stock, and 1/4 cup of the lime juice and puree until very smooth. 

2. With the machine on, gradually add the half-n-half/heavy cream.  Turn the machine off and test for smooth texture and consistency.  If the soup is too thick, add in some more stock or water.  Turn the machine back on and blend again.

3. While the machine is running, add in a drizzle of good extra virgin olive oil if the soup needs more "body."  (I personally think the EVOO also adds a nice flavor.)

4. Season with salt to taste.  Go easy here.  You can always add more after it sits a bit.

5. Transfer the soup to a large glass bowl or container.  Cover and refrigerate until well chilled, about 1 hour.  You can also make the soup ahead of time and chill it overnight.

For the serrano peppers:

1. While the soup chills, heat 1/4 inch of olive oil / avocado oil / canola oil in a medium skillet until shimmering.  

2. Add the serranos and fry over moderately high heat, stirring until lightly browned and crisp - about 2 minutes.  

3. Using a slotted spoon, transfer the fried peppers to paper towels to drain.

For the garnishes:

1. In a medium bowl, gently toss the crab with 1 tablespoon of lime juice.  

   You could sub shrimp (either sauteed or prepared ceviche-style) for the crab for a more economical choice.

To serve:

1. Ladle the chilled soup into bowls and top with the crab meat and lime juice, crispy serrano peppers, a drizzle of Mexican Crema/sour cream/yogurt and chopped cilantro.  

   If you are using sour cream or yogurt, you might need to thin it out a bit with some water to make it more of a sauce-like consistency. To do this, just dollop a little of the sour cream or yogurt into a small bowl and mix in a splash of water until it reaches the consistency you desire.