Scoop out the avocados into a food processor. Discard skins. Add, sour cream, lime juice, jalapeño, chili powder, cilantro (minus a bit for garnish, if desired), all but 3 tablespoons of the the cucumber, and sea salt.
Process until the consistency of thick soup. Taste and adjust seasoning. Additional salt may be desired, depending on individual tastes.
For serving, spoon into six appetizer sized bowls and garnish each with a teaspoon of red onion and a half tablespoon of the reserved cucumber.
Serving size: 1/6th of the recipe (about 6 ounces)
Fat (g): 13
Carbs (g): 6
Fiber (g): 5
Protein (g): 3
Net carbs (g): 1