Step 1

Halve the cucumber lengthwise and use a teaspoon to scoop out and discard the pulpy seeds. Roughly chop the cucumber. Finely dice about 1/4 cup of the cucumber and reserve for garnish. Halve and pit the avocados and cover and reserve 1 half for garnish.

Step 2

Add the remaining cucumber and avocado to a blender along with the spinach and/or arugula, basil, yogurt, mint, parsley, dill, chives or green onion, olive oil, garlic, lemon zest and juice, jalapeño and 1 tablespoon of the vinegar. Season with salt and pepper. Add 1/2 to 1 cup of cold water and purée the soup until smooth, adding more water as needed to reach a soupy consistency. Season to taste with more salt, pepper and vinegar. Cover the surface of the soup with plastic wrap and transfer to the fridge for at least 2 hours to chill and allow the flavors to meld. The soup can be chilled for up to 24 hours.

Step 3

When ready to serve, thinly slice or finely dice the remaining avocado half. Serve the cold soup topped with the finely diced cucumber, avocado and feta cheese. Garnish with some extra herbs, a drizzle of oil and crunchy toppings for some extra texture, if desired.