Try this cool soup as an elegant alternative to gazpacho.Add some grilled shrimp or crab meat for an elegant first course.
Serves 4 to 6
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.