In a medium bowl, mix together all of the ingredients for the citrus crab salad and refrigerate until ready to use.
Preheat the broiler on high. Place the 3 red bell peppers on a baking dish and broil until the skin is charred and blistered. Turn them often until all sides are done.
Remove the peppers from the oven and cover the peppers with a towel. Let cool.
Peel the skin from the peppers under cool water, remove the seeds, pat dry, rough chop and set aside.
Add 3 tablespoons of olive oil to a large pot over medium heat, then add 3 raw chopped bell peppers, leek, onion, garlic, and celery. Allow them to sweat for about 15 minutes, until very soft but not browned.
Add the bay leaf, thyme, salt, and pepper then stir. Pour the brandy into the pan, stir, increase the heat to medium-high and reduce the brandy completely.
Pour in the vegetable stock, stir and let everything come to a boil. Once it starts to boil, reduce the heat to low and let simmer for about 40 minutes.
Add the roasted peppers to the soup and run the soup through a high speed blender like a Vitamix until smooth.
Add any additional alt and cayenne to taste.
To assemble, arrange a few slices of avocado at the bottom of a bowl, and place the crab salad in the center. Pour the soup around the crab salad.