Additional Mountain High® original or low-fat plain yoghurt, if desired (for topping)
In a large bowl, mash avocados and lemon juice to make a paste.
Cut green portion from green onion; finely chop and reserve for garnish.
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.
To serve, top bowls of chilled soup with reserved green onion, bell pepper and additional yoghurt.