Avocado & Cucumber Soup - cooking recipe

Ingredients

4 cups vegetable stock (or 4 cups water with vegetable bouillon cubes)
1 teaspoon minced garlic
4 cups English cucumbers, about 1 cucumber, peeled, seeded, diced
1 tablespoon minced fresh chervil
3 avocados, peeled, pitted, coarsely chopped
1 tablespoon minced fresh parsley
1 teaspoon minced fresh tarragon
2 tablespoons chopped fresh chives
1/8 teaspoon hot red pepper flakes
1 teaspoon lemon juice
1 teaspoon kosher salt (to taste)
1/8 teaspoon white pepper
GARNISH
1/3 cup plain yogurt
8 teaspoons paprika
3 radishes, thinly sliced

Preparation

Boil the stock in medium pot over high heat; then add the minced garlic.
Reduce heat to low and let simmer about 5 minutes.
Remove the pot from heat; cool to room temperature.
Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
In food processor, puree in batches until smooth.
Chill in fridge.
Serve soup in bowls garnished with yogurt, paprika and radish slices.
Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.