Wonderful as an appetiser when the temperatures are up!
One tip before you start making the soup, make sure the cucumbers are cold. I know cucumbers are not supposed to go in the fridge, but make an exception this time, and leave them in the fridge for an hour.
For four servings:
In a blender just mix: two small cucumbers, two avocados at the point of becoming ripe (if you use ripe and very soft avocados, the soup will not taste as fresh), the juice of one lime juice, two cloves of garlic, a bunch of fresh mint leaves, a teaspoon of crushed black pepper and one cup of natural yoghurt.
To serve, place some coarse salt and Tabasco sauce on the side for guests to add to their servings. It goes well with fresh bread.