Red Crab Gazpacho with Avocado Chutney

Prepare the avocado chutney by combining the peeled and chopped avocado, minced red onion, 1½ teaspoons fresh cilantro, ½ teaspoon chile sauce, 2 teaspoons freshly squeezed lemon juice, and ½ teaspoon sea salt in a small bowl; mix gently to combine without over-mashing the avocado, and set aside.

Heat 3 tablespoons extra virgin olive oil in a large saucepan over medium heat and add the chopped garlic and sweet Vidalia onions; sauté for 2-3 minutes until fragrant and softened.

Add the seeded and chopped beefsteak tomatoes to the saucepan and cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.

Pour in the vegetable broth and bring the mixture to a simmer; cook for 8-10 minutes to allow the flavors to meld.

Remove the gazpacho from heat and let it cool to room temperature, about 15 minutes, then transfer to a blender and puree until smooth; strain through a fine-mesh sieve if a silkier texture is desired.

Stir the fresh crab meat, corn kernels, 1/3 cup fresh cilantro, 1 teaspoon chile sauce, lime juice, and remaining sea salt into the chilled gazpacho base; taste and adjust seasonings as needed.

Chill the gazpacho for at least 30 minutes (or up to 4 hours) before serving to allow flavors to develop and the soup to reach the proper temperature.

Ladle the gazpacho into chilled serving bowls and garnish each portion with a generous dollop of avocado chutney; serve immediately.