Nana and I would always make this soup on a hot summers day during our Thursday afternoon cooking sessions. This was, and is still, my favourite soup (though in winter I am more inclined to make this soup). I have slightly tweaked the recipe from the original with the addition of avocado and less yogurt to give a silky smooth texture. The important thing is to perfectly balance the salty, sour, pungent tastes to hit all the taste bubs at once. Dairy-free omit the yogurt and add a little extra lemon to taste.