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Working in batches if necessary, in a food processor or blender, combine avocados, 2 cups water, crème fraîche, broth, green onions, cilantro, lime juice, oil and cumin seeds. Cover and process or blend until smooth. Season to taste with salt and black pepper. Cover and chill for 2 to 24 hours.
Ladle soup into shot glasses or small serving cups. Add a splash of hot pepper sauce, a drizzle of tequila (if desired) and a lime wedge to each serving. If desired, serve with tortilla chips.