Avocado Soup with Yogurt and Basil

This soup, delicate in taste, remarkably optimistic in color, filling and at the same time light and healthy, is best prepared on a hot summer day. It is done almost instantly ... And just as instantly eaten.

Ingredients

• 1/2 l vegetable broth or water
• 4 very ripe avocados
• large bunch of basil
• 4 cups (125 g each) natural yogurt
• juice of 2 lemons
• 4 stalks of green onions
• salt, freshly ground black pepper
• a few ice cubes
• Tabasco sauce optional

Directions

1. Cut the avocado in half lengthwise, making a circular cut around the pit. Grasp the halves with both hands and turn them in opposite directions: clockwise and counterclockwise. Separate the halves. To remove the bone, hit it with the "heel" of the knife blade (the corner closest to the handle) and turn it 90 °. Cut each half in half lengthways and peel off.
2. Chop the avocado coarsely, place in a blender and drizzle immediately with lemon juice to prevent the flesh from darkening. Remove the basil leaves from the stems, select 4 pretty leaves and set aside for garnish (it is best to put the leaves in a bowl of ice water to keep them from wilting while the soup cools). Chop the rest of the leaves and add to a blender.
3. Chop the green onion finely and add to the avocado. Pour yogurt and broth or water into a blender, add ice. Add tabasco if desired. Whisk the soup until smooth, add salt and pepper. If the broth, yogurt and avocado were cold, then the soup can be eaten right away - or refrigerate it, 1 tsp.
4. To serve, pour the soup into chilled bowls or clear glasses, place one leaf of basil in each, serve immediately.