Preparation / Directions:
In blender or food processor, puree tomatoes with liquid. Strain puree through fine sieve into bowl, pressing hard on solids. Mix in chicken broth, lemon juice, sugar, and Tabasco sauce. Freeze in ice cube tray for 3 hours until firm but not frozen solid. Chop into pieces and blend in food processor until smooth. Return to container and freeze until firm.
Mash avocados in bowl with lemon juice and cumin. Heat chicken broth to simmering and whisk into avocado mixture. Stir in green onions and jalapeños. In food processor or blender, puree mixture (do in two batches to avoid spilling). Pour into large bowl. Whisk in sour cream, salt and pepper to taste. Cover and chill soup for 2 hours or until very cold. Ladle soup into chilled sherbet glasses and put 1 teaspoon of tomato ice in center of each serving.
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