2 ripe avocados (preferably Hass, skinned and cut into chunks)
1 English cucumber (peeled and cut into chunks)
3 scallions (sliced)
1 large clove of garlic (minced)
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
2 cups lowfat buttermilk
  Tabasco Sauce (to taste)