Be sure to use Hass avocados, the small pebbly-skinned type. They are much more flavorful than the large, shiny-skinned variety.
3 avocados, diced
1/2 cup plus 2 tbsp. fresh lime juice
3 cloves garlic, chopped
2 cups half-and-half
Kosher salt and freshly ground black pepper
2 tomatoes, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup chopped cilantro
1 jalapeño chile, seeded and minced
Sour cream (optional)
Jalapeño sauce or other hot sauce (optional)
1. In a food processor, combine avocados, 1/2 cup lime juice, and half the garlic. Process until smooth. Pour avocado puree into a large bowl. Add half-and-half and salt and black pepper to taste. Refrigerate for 1 hour or until cold.
2. Meanwhile, in a medium bowl, combine tomatoes, onion, cilantro, jalapeño, remaining 2 tbsp. lime juice and remaining garlic. Season with salt and black pepper to taste.
3. Remove soup from refrigerator and taste for seasoning, thinning out with additional half-and-half or cold water of desired. Place soup cold in chilled bowls, garnish with tomato salsa and serve with sour cream and jalapeño sauce, if desired.