1 avocado, peeled, diced
Combine first 6 ingredients in processor. Using on/off turns, process until coarsely chopped. Transfer to a large bowl. Mix in vegetable juice, tomatoes, lemon juice and cayenne. Season with salt and pepper. Refrigerate soup 1 to 8 hours.
Ladle soup into bowls. Garnish with avocado, sour cream and cilantro.