Source:

Elina Nierojewski-Velez

Serves/Makes:2

Ingredients

• 2 avocados
• 1/2 cup (125 ml) yogurt
• 1/2 cup (125 ml) half and half cream
• 1/2 cup (125 ml) milk
• salt to taste
• pepper to taste
• 2 medium tomatoes, diced
• 1/2 cucumber, diced
• 1/4 green pepper, diced
• 1/4 red pepper, diced
• 2 hard boiled eggs, diced
• 1 onion (scalded), diced

Preparation

• Blend together the avocado, yogurt, cream and milk. (Soup will be thick. If you prefer it a little thinner, you may add more half and half cream or milk.)
• Add salt and pepper to taste.
• Refrigerate for at least 2 hours.
• When ready to serve, turn all vegetables and eggs into soup and mix gently. Or you may serve each item on a seperate dish and allow your guests to pick which ones and how much they would like to add to the soup.
• Garnish with a sprig of mint.
• Enjoy.

Comments

It was created by my mom, Elizabeth, and we make it every summer.