Makes 8 servings
1 medium cucumber, peeled, seeded, and chopped
2 scallions, chopped
2 Tablespoons lemon juice
3 Tablespoons fresh dill, chopped
3 Tablespoons fresh parsley
1/2 cup plain yogurt
Salt and pepper
1. Prepare the garnish. Finely chop 1/4 cup cucumber, the avocado, and a tablespoon of scallion, dill, and parsley. Toss with a teaspoon of lemon juice and set aside.
2. In a blender, combine remaining ingredients. Blend until smooth and chill for 1 hour. Salt and pepper to taste.
3. Divide the soup among the shot glasses. Garnish with the reserved mixture.