1. First wash the cucumber and dice 3⁄4 cucumber coarsely and 1⁄4 finely. Finely chop the garlic. Heat 1 tbsp oil in a pot. Brown the coarse cucumber cubes and the garlic. Deglaze with white wine and 1⁄4 l water. Stir in the stock, bring to the boil and simmer for approx. 2 minutes. Then let the cucumber mix cool down a little and put it in a cool place. In the fridge approx. 60 minutes, in the refrigerator half an hour.
2. In the meantime, halve the avocado, remove the seeds and remove the flesh from the skin. Finely puree the cold cucumber mix, the avocado and the whole milk yoghurt. Season to taste with salt and pepper.
3. Wash, dry and finely chop the dill. Add the dill to the soup. Arrange the soup and garnish with dill, fine cucumber cubes and – of course caviar. I have chosen the Royal Siberian Caviar from Attilus Kaviar. It comes from the Siberian sturgeon and its salt content is less than 4 percent. Ciabatta and a glass of champagne go well with it!