Chilled Cucumber and Avocado Soup with Crab / Jill Silverman Hough

Ingredients

• 2 limes
• 2 cups buttermilk
• 2 cups plain kefir or non-Greek style plain yogurt
• 1/2 cucumber, peeled and cut into large chunks
• 1/2 jalapeno, seeded and deveined, or more to taste, plus slices for garnish
• 1 large clove garlic
• 2 large avocados, peeled and pitted, divided
• 2 tablespoons chopped fresh dill, divided
• Salt and freshly ground pepper to taste
• 6 ounces cooked lump crab meat, picked over