You will need...
-2 ripe avocados, cubed
-2/3 cup chopped red onion
-2 large cloves garlic, choped
-2 tsp chopped canned chipotle chili in adobo sauce (or green tobasco sauce if you're in a pinch!)
-3/4 tsp salt
-1/2 tsp ground cumin
-2 1/2 cups nonfat plain yogurt
-1/4 cup chopped fresh cilantro
-3 tbs fresh lime juice
-salsa or freshly chopped tomatos
Pulse avocados, onion, garlic, chile, salt and cumin in a good processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl. Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.) Cover and chill until cold, 1 hour. Divide soup among 4 bowls, garnish with chips and salsa before serving.
Mr. PT and I really liked this, however, not as a soup. We used it more as a dip for chips and tortillas and a topping for fried rice and vegetables. The flavor was a little intense to gulp down with a spoon! I will definitely make this again, for it is nice to have an avocado dip that is not necessarily guacamole. Enjoy!