Creamy Avocado Gizpacho

3 ripe avocado
2 tbsp fresh lime juice
2 tsp fine sugar
1/8 tsp white pepper
1/2 tsp salt
1 green onion, thinly sliced
1 cup heavy cream
2 cups chicken or vegetable stock
Fresh mint to garnish (optional)

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lime juice, sugar, salt, pepper, 1 cup stock, and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining stock. Whisk until well blended. Place plastic wrap directly onto the soup and cool in refrigerator for at least 2 hours. Garnish and serve chilled.