4 ripe avocados, pitted and peeled
6 tbsp. fresh lemon juice
3 c. low-fat plain yogurt
3 c. chicken stock
4 lg. basil leaves, slivered
1/4 tsp. ground pepper
Pinch of salt
4 radishes, finely chopped, for garnish

Set aside 1/2 of 1 avocado and place in small bowl. Sprinkle with lemon juice, cover, and refrigerate. Coarsely chop remaining avocados, and place in large bowl. Add remaining lemon juice, and toss.

Add yogurt, stock, basil, pepper, and salt to the avocados and stir. Process mixture, but do not puree. Cover and chill 2 hours.

Sliver basil for garnish just before serving. Dice the 1/2 avocado. Divide the soup into individual bowls. Sprinkle the portions with diced avocado and radishes. Makes 6-8 portions.

Serve with pita chips, white corn chips, and your favorite salsa.