In food processor, combine avocados, 1/2 cup lime juice and half garlic, then process until smooth. Pour avocado puree into large bowl and add half and half, plus salt and pepper, to taste. Refrigerate for 1 hour or until cold.

While soup chills, make tomato salsa; In medium bowl, combine tomatoes, red onion, cilantro, jalapeno pepper, remaining 2 tbsp. lime juice and remaining garlic. Season with salt and pepper, to taste. Remove soup from refrigerator and taste for seasoning, thinning out with additional half and half or cold water of desired. Place soup cold in chilled bowls, garnish with tomato salsa and serve with sour cream and jalapeno sauce, if desired.