Drop garlic, salt and pepper into food processor with a knife blade or powerful Vitamin-style blender. Process until ingredients become consistency of a paste.

Add onion and jalapeño and chop. Then add cucumber, chives and avocado, process until all is well-chopped and soup-like.

Remove from processor or blender into medium mixing bowl. Add lemon zest and juice, then yogurt. Stir well.

Divide soup into individual serving bowls, then cover with plastic wrap pressed directly atop soup and refrigerate. After well-chilled, remove from fridge, garnish and serve cold.