CHILLED AVOCADO SALAD YOGHURT SOUP

Ingredients:
· 1 ripe avocado, peeled and stoned
· 300ml natural yoghurt
· juice of one lemon
· 300ml water
· salt and pepper
· 100g iceberg lettuce
· 1 tsp (5ml) finely chopped fresh parsley

To serve 4:
Blend together the yoghurt, avocado and lemon juice until smooth. Add the water gradually, stirring well and season to taste. Slice the lettuce into very fine shreds and mix into the soup. Chill. Serve with a garnish of parsley