Elizabeth's own cold avocado soup - Cold avocado soup

• 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

1. Blend together the avocado, yogurt, cream and milk.
2. (Soup will be thick.
3. If you prefer it a little thinner, you may add more half and half cream or milk.)
4. Add salt and pepper to taste.
5. Refrigerate for at least 2 hours.
6. When ready to serve, turn all vegetables and eggs into soup and mix gently.
7. 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.
8. Garnish with a sprig of mint.
9. Enjoy.

avocados, yogurt, cream, milk, salt, pepper, tomatoes, cucumber, green pepper, red pepper, eggs, onion

Taken from online-cookbook.com/goto/cook/rpage/000112 (may not work)