Avocado Cucumber Soup

Ingredients

• 2 medium avocados
• 1 tablespoon fresh lemon juice
• 1 green onion
• 1 1/2 cups Mountain High® Yoghurt
• original or low-fat plain yoghurt
• 1/2 cup water
• 1/3 cup chicken or vegetable broth
• 1/2 teaspoon grated lemon peel
• 1 teaspoon grated lime peel
• 1 teaspoon olive oil
• 1 teaspoon honey
• 1/4 teaspoon finely chopped fresh mint leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon dry mustard
• 1/4 teaspoon red pepper sauce
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped
• seedless cucumber
• Finely chopped red bell pepper, if desired
• Additional Mountain High® original or low-fat plain yoghurt, if desired (for topping)

Instructions

1. In a large bowl, mash avocados and lemon juice to make a paste.
2. Cut green portion from green onion; finely chop and reserve for garnish.
3. Finely chop white portion; add to avocados with the yoghurt, water, broth, lemon and lime peel, olive oil, honey, mint, salt, coriander, dry mustard, pepper sauce and black pepper. Mix well with a wire whisk. Stir in cucumber. Cover and chill 2 to 3 hours to blend flavors.
4. To serve, top bowls of chilled soup with reserved green onion, bell pepper and additional yoghurt.