Chilled Avocado-Orange-Chicken Soup

• 3 large ripe avocados
• 1 chicken breast, cooked and diced
• 1 cup fresh orange juice
• 1 teaspoon orange zest
• 1 cup white wine
• 2 cups plain yogurt, strained if it looks watery, in a sieve lined with a coffee filter, to remove excess liquid
• 14 teaspoon salt
• 1 teaspoon ground cinnamon
• 8 orange sections, to garnish
• 8 mint leaves, to garnish (otional)

1. Peel the avocados, remove the stones and chop roughly.
2. Combine the avocado, diced chicken, orange juice, orange zest, wine, yoghurt, salt and ground cinnamon, then process in a blender or food processor until well-blended.
3. Refrigerate for 30 minutes.
4. Garnish with orange segments and mint or add an orange-iceblock to each bowl - and serve.
5. Chef's Notes: If you are able to plan ahead, cook an extra chicken breast a day or two before when preparing another meal.
6. However, if you are short of time or want to make this a vegetarian soup, instead of the diced chicken breast, add an additional avocado.
7. You can, of course, also vary the orange juice-wine ratio.

avocados, chicken, orange juice, orange zest, white wine, plain yogurt, salt, ground cinnamon, orange sections, mint

Taken from www.food.com/recipe/chilled-avocado-orange-chicken-soup-121346 (may not work)