Ingredients
- 2 English cucumbers, peeled and chopped
- 250 ml (1 cup) 2% M.F. plain Greek yogurt
- 1 ripe avocado, peeled and cubed
- 500 ml (2 cups) sodium-reduced chicken broth
- 2 green onions, sliced into chunks
- 1 lime, zest and juice
- 60 ml (1/4 cup) fresh mint
- 2 ml (1/2 tsp.) hot sauce (Tabasco type)
- Salt and pepper to taste
Preparation
- In a blender, purée all ingredients until smooth. Add broth as needed. Season with salt and pepper.
- Refrigerate at least one hour before serving.
- If desired, garnish with prawns and serve with toasted pita wedges.