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1. In a large bowl combine Roasted Tomato Pesto, broth, cucumber, squash and green onions. Place half of the mixture in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Add pureed mixture to remaining mixture in bowl. Stir in chick peas, ground cumin, hot pepper sauce, and 2 tablespoons of the lime juice. Cover and chill until serving time.
2. To serve, divide gazpacho among 4 individual soup bowls; top each serving with Sour Cream Topper, if desired.
1. In a small bowl stir lime peel and lime juice into sour cream; cover and chill at least 2 hours or up to 24 hours.