Avocado Soup I

Cold soups are perfect to serve on hot summer nights.

Makes 4 servings

Ingredients

1 avocado

2 green onions

1/4 cup of fresh mint

1/2 cup yogurt or sour cream

1 1/2 cups of chicken stock (or cold water in emergency)

2/3 firm English cucumber

A little fresh lemon or lime juice to taste (keeps soup from changing color, adds flavor, but optional).

Garnish with chopped cilantro, parsley, and or diced cucumber.

1) Cut avocado into halves, discard the pit, and scoop out the flesh.

2) Chop ingredients and place into blender or food processor (except for the garnish).

3) Measure 1/2 cup yogurt or sour cream and 1 1/2 cups chicken stock (cold water in emergencies). Add the chicken stock and yogurt or sour cream to the blender.

4) Start by blending everything on a low speed. When mostly blended, increase to the next speed. Everything needs to get chopped up and then made smooth.

5) Transfer to container, cover tightly with plastic wrap, and refrigerate until thoroughly chilled. Garnish and serve.

This recipe can be doubled, tripled, etc. Crisp flour tortillas or French bread go well with this soup.