Prepare the vegetables: Halve the avocados, remove the pits, and scoop the flesh into a high-speed blender.
Add the tomatoes, onion, garlic, peeled and seeded cucumber, and green chilis.
Blend on high until the mixture is mostly smooth.
Season and smooth: Add the salt, lemon juice, red wine vinegar, vegetable oil, sugar, and ground cumin to the blender.
Blend again until the mixture is completely velvety and smooth.
Add the creamy base: Pour the puréed vegetable mixture into a large bowl.
Whisk in the plain yogurt, light cream, and vegetable broth until fully combined and silky.
Taste and adjust seasoning if necessary—it might need another pinch of salt or a squeeze of lemon.
Chill thoroughly: Cover the bowl and refrigerate for at least 1-2 hours. This step is crucial for the flavors to meld together and for the soup to become perfectly chilled.
Prepare the garnishes: While the soup chills, finely chop the green onions and cilantro. If making your own tortilla strips, slice corn tortillas into thin strips and fry in a shallow layer of oil until golden and crisp.
Drain on a paper towel-lined plate and sprinkle lightly with salt.
Serve and enjoy: Ladle the ice-cold soup into chilled bowls.
Serve immediately, passing the bowls of cilantro, green onions, and crispy tortilla strips separately for everyone to garnish as they please.
Don't skip the chilling time! It's essential for developing the soup's flavor and achieving that perfectly refreshing, ice-cold temperature.
