Instructions: Whisk first four ingredients together in glass bowl, cover with plastic wrap, allowing the plastic to touch the surface of soup. Chill several hrs (overnight preferably). Season soup with salt and freshly ground black pepper when chilled. Ladle soup into bowls and top with Pico de Gallo and sour cream. Pass tortilla chips on the side.

NOTE: Soup should be used quickly as it will darken after a day or two.

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