In a blender or food processor, puree the cucumbers, avocado, and yogurt together until smooth. If the soup is too thick, add cold vegetable broth a couple teaspoons at a time until desired consistency is reached. Season with salt and pepper to taste. Garnish with thawed sweet corn.

Serve with pita triangles, corn on the cob (shucked and boiled for 10 minutes) and peaches.