Chilled Cucumber Avocado Soup

Peel, seed, and roughly chop 2 large English cucumbers, reserving a few thin slices for garnish.

Peel and pit 3 medium avocados, setting aside a few small cubes for garnish.

Finely mince 2 cloves of garlic and 1 small shallot.

In a small skillet, heat 1 tablespoon of extra virgin olive oil over medium-low heat. Add the minced garlic and shallot, cooking for about 2-3 minutes until softened but not browned.

In a high-powered blender, combine the chopped cucumbers, avocados, sautéed garlic and shallot, 1 cup of Greek yogurt, and 1 cup of vegetable broth. Blend until smooth.

Add 2 tablespoons of fresh lime juice, 3 tablespoons of chopped fresh dill, 1 tablespoon of chopped mint leaves, 1/2 teaspoon of cumin, 1 teaspoon of sea salt, and 1/4 teaspoon of white pepper. Blend again to incorporate.

With the blender running on low, gradually add the remaining 1 cup of vegetable broth until desired consistency is reached.

Taste and adjust seasonings if needed, adding more lime juice, salt, or pepper as desired.

Transfer the soup to a large bowl, cover, and refrigerate for at least 2 hours or overnight to allow flavors to develop and soup to chill thoroughly.

Before serving, thinly slice 5 small radishes and prepare the reserved cucumber slices and avocado cubes.

Ladle the chilled soup into bowls, drizzle each serving with the remaining 1 tablespoon of olive oil, and garnish with radish slices, cucumber, avocado cubes, remaining fresh dill, mint, and microgreens.