• 2 large ripe avocados
• ¾ pint 430 ml) natural yogurt
• 1 pint (50 ml) vegetable stock
• 1 clove garlic
• Juice of 1 lemon
• 2 teaspoons chopped fresh oregano
• Salt and pepper
• Chopped parsley for garnish

Method:

1. Cut the avocados in half lengthways and twist to separate into two. Tap the stone sharply and twist to remove.
2. Put the avocado halves cut side down on a flat surface and score the skin with a sharp knive. Peel the strips of skin backwards to remove them.
3. Dice into pieces and and put in a blender/food processor. Add the vegetable stock, crushed garlic, lemon juice, salt and pepper, chopped oregano and all but 4 tablespoons of the yoghurt.
4. Puree until smooth and then chill thoroughly.
5. Pour into soup bowls and garnish with the rest of the yoghurt.
6. Sprinkle with parsley and serve chilled.

Serves 4 - No cooking whatsoever.