Peel and roughly chop the cucumbers into chunks. This should take you about 5 minutes.

Remove the skin and pit from the avocado, then cut it into pieces.

In your blender, combine the cucumbers, avocado, Greek yogurt, lime juice, minced garlic, and chopped dill. Pour in the olive oil and cold water.

Blend the mixture on high for about 1-2 minutes until you achieve a silky smooth consistency. If the mixture is too thick, you can add more cold water, one tablespoon at a time, until the desired texture is reached.

Gradually add salt and freshly ground black pepper while blending, tasting as you go to adjust the flavors to your liking.

Once blended, transfer the gazpacho to a bowl or pitcher, cover, and refrigerate for at least 30 minutes to let it chill and allow the flavors to meld together.

Before serving, give it a final stir. You can garnish with a sprig of dill or some thin cucumber slices if desired and serve cold for the best experience.