These\u00a0soups compose a trio of chilled summertime soups, served in martini glasses, that Chef Jeff Raider serves at Valley at the Garrison Restaurant in Garrison, New York.\r\n\r\nAll three soups yield four appetizer-sized portions each.\r\n\r\nChilled Corn Soup with Crab and Scallions\r\n\r\n1 teaspoon extra virgin olive oil\r\n\u00bd small Vidalia onion, peeled and roughly chopped\r\n1 clove fresh garlic, peeled and roughly chopped\r\n2\u00bc cups light chicken stock\r\n1\u00bc cup fresh corn kernels (about 2 medium-sized ears)\r\nSalt and freshly ground black pepper, to taste\r\n4 pieces jumbo lump crabmeat\r\n1 scallion, thinly sliced\r\n\r\nHeat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic, and sweat until soft, about 3-5 minutes. Do not allow them to color.\r\n\r\nAdd stock and bring to a boil, then simmer for 3 minutes. Add corn, bring to boil again, then simmer 4-6 minutes, or until corn is tender. Pur\u00e9e soup in high-speed blender until smooth. Season with salt and pepper to taste. Chill soup in a nonreactive container. When ready to serve, garnish soup with crab and scallions.\r\n\r\nTomato Gazpacho with Avocado and Lobster\r\n\r\n2 ripe tomatoes, seeded and chopped\r\n1 cucumber, peeled, seeded and chopped\r\n1 red jalape\u00f1o pepper, seeded and chopped\r\n1 red bell pepper, seeded and chopped\r\n1 yellow bell pepper, seeded and chopped\r\n1 red onion, chopped\r\n1 garlic clove, chopped\r\n1 tsp fresh lime juice\r\n1 tablespoon Sherry vinegar\r\n3 tablespoons extra virgin olive oil\r\n\u00c2\u00bd cup V-8 juice\r\n\u00c2\u00bd cup cold water\r\n1 tablespoon fresh mint, chopped\r\n1 tablespoon fresh cilantro, chopped\r\nSalt and freshly ground black pepper, to taste\r\n1 ripe avocado, diced\r\n1 tablespoon lobster meat, diced\r\n\r\nCombine all but the last two of the ingredients in a food processor. Pulse until well blended. Allow mixture to sit overnight in the refrigerator. Pour mixture into a blender and process on high speed until smooth. Remove to a nonreactive container and chill. Garnish with avocado and lobster pieces.\r\n\r\nSweet Pea Soup with Warm Lardons\r\n\r\n1 teaspoon extra virgin olive oil\r\n\u00c2\u00bd small spring onion, peeled and roughly chopped\r\n1 clove fresh garlic, peeled and roughly chopped\r\n2 \u00c2\u00bc cups light chicken stock or water\r\n1 \u00c2\u00bc cups fresh peas, shucked\r\n1 \u00c2\u00bc cups fresh pea leaves, packed tightly\r\n14 leaves fresh mint (no stems)\r\nSalt and freshly ground black pepper\r\n1 tablespoon slab bacon, cut into small lardons\r\n\r\nHeat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic and sweat until soft. Do not allow it to color. Add stock and bring to a boil. Add peas. Simmer until peas are tender. Pour contents into a blender and process on high speed until smooth. Add raw pea leaves and process again until smooth. Season with salt and pepper. Remove soup to a nonreactive container and refrigerate until chilled.\r\n\r\nWhen ready to serve, render the bacon. Garnish soup with lardons and serve.