(Serves 6-8)

3 large avocados, remove pits and scrape meat out

1/2  C sour cream

1 C buttermilk

1 C vegetable stock

1 C filtered water

1/3  C fresh lemon juice

2 t salt

¼ t cayenne pepper ( or more if you like the heat)

1 English cucumber cut into 1/2 inch pieces, leave skin on

1 bunch of green onions, chopped into inch long pieces

Half a bunch of cilantro, roughly chopped

Place all ingredients in a blender and process until smooth. Place into a container and chill in the refrigerator. Best made in the morning for evening eating. Can be prepared a day ahead. Color can suffer a bit, however.

For relish:

 

1 small jicama, peeled and diced small

1 small mango, peeled and diced small

Half a small red onion, diced small and rinsed

1 large jalapeno, seeded and diced small

Half a bunch of cilantro, finely chopped

Zest of half an orange

1 T olive oil

1/2 t salt

Combine all ingredients in a bowl and stir to combine. Relish can hold for a couple of days.