Gather all ingredients. Peel and chop cucumbers, cube avocado, measure yogurt, and zest and juice lemon.

In a blender, combine chopped cucumbers, cubed avocado, Greek yogurt, and cold water.

Add dried dill, garlic powder, and lemon zest/juice. Blend until creamy.

Check consistency. Add more cold water if needed, blend until smooth.

Transfer soup to a bowl, chill in the refrigerator for at least 30 minutes.

Stir before serving, garnish with fresh dill, olive oil, or cucumber slices.