The flavors of lime, cilantro and avocado combine in this creamy gazpacho. The cucumber contributes a light crunch
3 ripe avocados, peeled and pitted
2 cups low-sodium vegetable stock
1 bunch scallions, chopped
Juice of 2 limes
1 tsp. ground cumin
⅛ tsp. hot pepper sauce, or more to taste
2 large ripe tomatoes, chopped
1 cup chopped cucumber
2 Tbs. chopped cilantro
¼ cup dairy or soy sour cream, optional
Put 2 avocados, vegetable stock, 1/2 cup water, 1/4 cup scallions, lime juice, cumin and hot pepper sauce in food processor or blender, and purée until smooth. Transfer soup to non-metallic container, cover and refrigerate until chilled, 1 to 2 hours.
To serve, chop remaining avocado, and stir it, as well as remaining scallions, tomatoes, cucumber and cilantro, into soup. Ladle into bowls, and garnish with dollop of sour cream, if using.