-2 avocados, mashed
-1/2 cup shallots, chopped
-6 mint leaves, chopped
-3 cups baby arugula, chopped
-1/2 cup fresh dill, chopped
-2 cloves garlic
-2 cups plain yogurt
-2 teaspoons salt
-2 teaspoons pepper
1. Place all ingredients in an electric blender or food processor and blend well
2. Refrigerate for at least 2 hours before serving
3. Serve in four soup bowls with a dollop of sour cream (if desired)
