Directions

1. Place one tablespoon olive oil, cucumber, onion, garlic, and thyme into a sauté pan over medium heat. Cook stirring regularly until the onions are translucent and cucumber is just tender. Remove from heat and allow to chill in the refrigerator until cooled. 
2. Once cooled, remove the thyme sprig from the container and discard. Place the remaining cucumber mixture into a blender along with the avocado and half of the water. 
3. Blend on high until mostly incorporated, streaming in more water as needed to reach a smooth consistency. 
4. Add lime juice and Greek yogurt and blend once more high speed until smooth. Taste and season with salt and pepper, adjust acidity to preference. Place into a storage container and allow to chill until completely cool or until time for service. 
5. To plate, pour into desired serving vessel and garnish with fresh herbs, olive oil, and crostini. Serve immediately.