Chilled Avocado Soup

This is so quick, so easy that it's no work at all - just what we want for a hot summer day.

• 4 large avocados (about 2 pounds)
• Juice of 1 lemon
• 1 pint chilled vegetable stock
• 1 pint yogurt, chilled
• Salt and freshly milled black pepper

METHOD

All ingredients would be chilled. Avocado will discolor if left standing too long. Working with chilled ingredients means you can serve immediately or chill for a short time in the refrigerator.

Peel and slice avocado. Mix with lemon juice.Put into food processor with vegetable stock. Blend until it forms a puree. Add yogurt. Blend until smooth. Test to see if soup is cool enough. If not chill for 1 to 1-1/2 hours, but not more.

Serves: 4

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