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Place all vegetables and lime juice in the bowl of a food processor. Turn it on, and add the carrot juice through the feed tube. Process until nicely smooth. Add olive oil, then season to taste with salt and pepper. Process one last time. Divide among chilled bowls. Drop a generous dollop of sour cream. Garnish with chopped fennel fronds. Serve outside, hopefully in the shade of an old, familiar tree.
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces