Instructions

1. In a blender, process 2 medium avocados, ½ cup silken tofu, ¼ cup whole milk/chicken broth/vegetable broth, 1 tbsp. lime juice, salt and pepper to taste. 
2. If the mixture turns out thicker than desired consistency, add more whole milk/chicken broth/vegetable broth and blend again. 
3. Pour the soup into bowls and top each of them with sour cream to taste. 
4. Use ¼ cup chopped, fresh cilantro and 2 medium limes (cut into wedges) for garnish.   
5. Because avocados turn brown within hours when exposed to air, try not to refrigerate this soup and serve it immediately at room temperature.