Prepare all ingredients, and separate all of them in half, except the broth, lemon juice, tomatoes, serrano pepper and garnish. Keep half of the ingredients in a separate container, and keep to the side for later.
In a blender or food processor, add in the broth, lemon juice, tomatoes, serrano pepper, and the other half of the cut vegetables. Begin blending on a low speed and gradually increase the speed of the blender. Slowly pour in the Avocado Oil, as this will create a velvety texture. Once blended, taste for seasoning, and adjust as needed. Combine with the diced vegetables in an airtight container.
Refrigerate for a minimum of 2 hours before serving. Serve in chilled bowls or glasses, and garnish with cherry tomatoes, jalapeño slices, and a drizzle of avocado oil. Consume within 5 days of making. Natural separation may occur when storing, just shake or stir well to re-emulsify! Enjoy!