Creamy Guacamole Gazpacho

• 3 ripe avocados, peeled and pitted
• 2 cups low-sodium vegetable stock
• 1 bunch scallions, chopped
• Juice of 2 limes
• 1 tsp. ground cumin
• 18 tsp. hot pepper sauce, or more to taste
• 2 large ripe tomatoes, chopped
• 1 cup chopped cucumber
• 2 Tbs. chopped cilantro
• 1/4 cup dairy or soy sour cream, optional

1. 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 puree until smooth.
2. Transfer soup to non-metallic container, cover and refrigerate until chilled, 1 to 2 hours.
3. To serve, chop remaining avocado, and stir it, as well as remaining scallions, tomatoes, cucumber and cilantro, into soup.
4. Ladle into bowls, and garnish with dollop of sour cream, if using.

avocados, vegetable stock, scallions, ground cumin, hot pepper sauce, tomatoes, cucumber, cilantro, soy sour cream

Taken from www.vegetariantimes.com/recipe/creamy-guacamole-gazpacho/ (may not work)