Peel the English cucumber and chop it into chunks, about 1-inch in size. Place the diced cucumber into the bowl of a food processor.

Cut the avocados in half, remove the pit, and scoop the green flesh into the food processor with the cucumber.

Pour in the yogurt and vegetable broth, followed by the lime juice, cilantro, salt, and garlic powder.

Secure the lid on the food processor and blend for about 1-2 minutes until smooth. Scrape down the sides if necessary.

Taste the soup and adjust seasoning as needed, then blend briefly to incorporate adjustments.

Transfer the soup into bowls and chill in the refrigerator for at least 30 minutes before serving.