Cut the avocados in half lengthwise and remove the pits. Scoop the avocado flesh into a large bowl.

Add the cucumbers, mango, yogurt, cilantro, lime juice, lime zest, mint and jalapeno. Add 1 1/2 cups of water and stir well.

Transfer the soup to a blender. You will have to do this in two batches. Puree until smooth and return to the bowl. Cover and refrigerate for at least 1 hours or until very cold. The soup will keep for about 3 days.

Season to taste with pepper and more salt and lime juice if needed. Garnish with cilantro or mint leaves.