Follow these straightforward steps to create a perfectly smooth, flavorful, and chilled soup. The process is quick and requires no cooking, with the most important step being the final chill to allow the flavors to meld.

1. Prepare the Cucumbers: Wash and dry the English cucumbers thoroughly. Since they have thin skins, you can choose to leave some on for color, but for the smoothest texture, it’s best to peel them. Trim off the ends. Slice the cucumbers in half lengthwise and use a small spoon to gently scrape out the seeds. This step is crucial as seeds can add bitterness and a gritty texture to the final soup. Roughly chop the deseeded cucumbers.
2. Combine Ingredients: In the carafe of a high-speed blender, combine the chopped cucumbers, Greek yogurt, minced garlic cloves, fresh mint leaves, fresh dill, lemon juice, and extra virgin olive oil.
3. Blend Until Smooth: Secure the lid and start blending on a low speed, gradually increasing to high. Blend for 60-90 seconds, or until the mixture is completely smooth, creamy, and a uniform pale green color. There should be no visible specks of herbs or chunks of cucumber remaining.
4. Adjust Consistency and Seasoning: Pause the blender and check the soup’s consistency. If it appears too thick for your liking, add 1/4 cup of cold water and blend again for a few seconds. You can add more water, a tablespoon at a time, until you reach your desired thickness – some prefer a pourable soup for shots, while others may want it thicker for serving in a bowl.
5. Season to Perfection: Once the consistency is right, add the sea salt and black pepper. Blend for another 10 seconds to fully incorporate the seasonings. Taste the soup and adjust if necessary. It may need another squeeze of lemon for brightness, a pinch more salt to make the flavors pop, or more herbs if you prefer a stronger herbaceous note.
6. Chill Thoroughly (The Most Important Step): Transfer the soup from the blender to a glass or ceramic bowl or pitcher. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the soup to prevent a skin from forming. Place the soup in the refrigerator to chill for a minimum of 2 hours. For the absolute best flavor, chill for 4 hours or even overnight. This resting period is non-negotiable; it allows the flavors of the garlic, herbs, and lemon to meld beautifully into the yogurt and cucumber base. The soup will also thicken slightly as it chills.
7. Serve: When ready to serve, give the chilled soup a vigorous whisk to ensure it is smooth and uniform again, as some separation can naturally occur. Pour into small shot glasses, espresso cups, or small bowls. Garnish as desired just before serving.