Serves 6.

4 to 5 medium ripe avocados

1/2 cup green onion, chopped (tops and bottoms)

1 clove minced garlic

1 to 2 tbls. fresh lime juice

1 quart low-sodium chicken broth

1 cup light sour cream

1/4 tsp. cumin

1 tsp. hot sauce

Salt and pepper to taste

1. Peel, pit, and coarsely chop avocados and place them into the bowl of a food processor.

2. Add in the green onions, garlic, and lime juice and purée until smooth.

3. With the machine running slowly, pour in the chicken broth and sour cream until all is incorporated, scraping down the sides as you go.

4. Pour the soup into a large container with a lid. Season with the cumin, hot sauce salt and pepper and chill for at least 1 hour before serving. This may be made 4 to 5 hours ahead.

Serve chilled topped with Pico de Gallo (recipe at right) or fresh lump crabmeat.