Peel and chop the 2 English cucumbers, reserving a few thin slices for garnish.

Halve and pit the 2 ripe avocados, then scoop the flesh into a high-speed blender or food processor.

Add the chopped cucumbers, 1 cup plain Greek yogurt, 1/4 cup fresh dill, 3 tbsp lemon juice, 1 clove garlic, 1 tsp sea salt, and 1/2 tsp black pepper to the blender.

Pour in 1/2 cup cold water and blend on high until completely smooth and creamy. If the mixture is too thick, add an extra tablespoon of water at a time until the desired consistency is reached.

Transfer the pureed mixture to a large bowl or airtight container and chill in the refrigerator for at least 1 hour before serving.

Divide into bowls, garnish with the reserved cucumber slices and extra dill, and serve cold.