This is another of those recipes where somebody will say, 'That's not how you make guacamole. Guacamole doesn't have yoghurt in it.' to which I would reply, 'If you know how to make guacamole, why are you reading my recipe?'
I'll admit that guacamole doesn't usually have yoghurt in it, but I find it makes the texture lighter and stretches out the ingredients when avocados are expensive. This recipe gives a slightly different taste from what most people are used to, but I like it. Leave the yoghurt out if you wish - nobody will die, and if you want a more traditional version of the recipe, click this way.
Cut the avocados in half, remove the stone and scoop the soft light-green stuff (I hesitate to call it flesh) into a bowl. Plant the seed in a pot of soil on the window-ledge - if your lucky it will sprout into a nice tree which will take over the kitchen.
Mash the avocado with a fork until it's nice and smooth. Bang in the rest of the ingredients and beat it until everything is mixed in well. It's now ready, but as with most of these kind of things, it will improve with an hour or so in the fridge.
Guacamole is great stuffed into taco shells with chopped tomatoes and 'chilli sin carne'.