Ingredients

　　2 large cucumbers, peeled, seeded, and chopped

　　4 cups tomato juice

　　1 cup plain low-fat or nonfat yogurt

　　2 teaspoons LOUISIANA Hot Sauce or other red hot sauce

　　1 teaspoon Worcestershire sauce

　　1 teaspoon salt

　　1/4 teaspoon ground black pepper

　　1 ripe avocado

　　1 lemon or lime, cut into 6 wedges

　　Combine the cucumbers and tomato juice in a food processor or blender and purée. Pour into a large bowl. Stir in the yogurt, hot sauce, Worcestershire sauce, salt, and pepper. Chill in the freezer for 20 minutes. While the soup chills, peel the avocado, remove the pit, and cut into cubes. Divide the soup among 6 chilled bowls, and float a few avocado cubes in each. Serve with a lemon or lime wedge on the side.

　　Cooks' Note

　　Like many spicy soups, it’s best with a squeeze of lemon or lime juice added just prior to eating, so serve a wedge with each bowl. Check to make sure that the yogurt you are buying is one that has had no sugar added. If you purée the cucumbers and tomato juice in a large-capacity (8 cups or more) food processor rather than a smaller blender, you can finish the soup right in the processor—just add the remaining ingredients, and pulse a few times to blend.

　　Sugar Busters! Quick & Easy Cookbook