If using lemon cucumbers, carefully cut off a small part of the top and hollow them out, reserving the remaining chopped cucumber pieces. Save the lemon cucumber balls to use as small serving bowls. If using English cucumbers, simply peel, and reserve finely diced cucumber. Small decorative serving bowls will be needed.
Place the chopped cucumber pieces in a food processor, along with the remaining ingredients and puree until you have obtained a creamy consistency. Transfer to an airtight container and chill for 1 hour.
If using an immersion blender and a large bowl, combine cucumber, plain yogurt and lemon juice (lime juice can be used instead if that is your preference), and whisk with the blender until a creamy consistency is obtained. Add remaining ingredients and puree again. Cover with plastic wrap and keep in the fridge until ready to serve cold.
When you are ready to serve, give the mixture a good shake, to mix well. Taste to see if you want more salt. If the mixture thickens, simply whisk in a little extra cold water to obtain the consistency you want, however the juice of the cucumbers should provide enough liquid for the perfect cold cucumber soup recipe. Portion into each bowl, give a little drizzle of olive oil across the tops, and add a sprig of dill for garnish.
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Notes
Regular cucumbers can be used with a decorative small bowl.
The soup can be kept cold in the fridge until ready to serve but will need to be whisked again before serving. If using Lemon cucumbers, they will last, once hollowed, for an hour in the fridge but not much longer.