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Tomato and Avocado Soup (dairy)

Contributed by Eileen Goltz.

2 ripe tomato, peeled and quartered
4 large avocados - peeled,
pitted, and sliced
2 small onion, quartered
2 green bell pepper, chopped
1/2 cup fresh lemon juice
8 cups tomato juice
2-1/2 cups plain yogurt
salt to taste
1/2 cup chopped fresh chives
cayenne pepper to taste

Instructions:

Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend. Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours. Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper. 

>Notes: This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.