Cut avocados into chunks and puree with onion, garlic, lemon juice and a third of the AVM Broth.
Add the rest of the AVM Broth and blend again till very smooth.
Add the vinegar and season to taste.
Pour into a bowl and cover.
Let chill for at least 15 minutes.
In a separate bowl combine all the salsa ingredients.
Garnish the soup with the salsa and serve.