¼cupcoarsely chopped fresh cilantroplus a few leaves for garnish
1teaspoonminced fresh garlic
1cupplain full-fat Greek yogurt(I use Fage 5%)
1teaspoonDiamond Crystal kosher salt
¼teaspoonfreshly ground pepper
½cupcold waterplus more as needed
Place all the ingredients in food processor, starting with ½ cup water. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
Check the consistency and, if desired, add up to ¼ cup more water and process to combine.
Divide the avocado soup among 4 individual bowls. Refrigerate, covered, for 30 minutes.
Mix again, garnish with cilantro leaves and serve.
I recommend using Haas avocado in this recipe. It's creamy and flavorful, and not as watery as other avocado varieties. It's OK to use regular (non-Greek) yogurt, but then you will need to add less water, or maybe even no water at all.