Green and lovely, loaded with vitamins and flavor. This refreshing soup makes a great
appetizer for a Mexican or seafood dinner, or a nice light lunch paired with salad and bread.
2 Haas avocados, pitted and peeled
1 tablespoon lemon juice
1½ cups Plain Mountain High Yoghurt
1/3 cup vegetable broth
½ cup water
½ teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon honey
½ teaspoon fresh mint leaves, minced
1 green onion, finely sliced (white part only)
1 teaspoon olive oil
¼ teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon Tabasco sauce
¼ teaspoon coriander
¼ teaspoon dry mustard
½ cup seedless cucumber, diced
In a large glass or ceramic bowl, mash together avocados and lemon juice to make a paste. Add yoghurt, vegetable broth, water, lemon zest, lime zest, honey, mint, green onion, olive oil, salt, pepper, Tabasco, coriander, and mustard. Mix well with a wire whisk. Add cucumber. Cover and chill 2 to 3 hours. Serve chilled.
2 Haas avocados, pitted and peeled
