Handful of fresh, leafy herbs (I like a combo of dill, parsley, and tarragon, but use whatever you have on hand!)
¼ cup olive oil, plus more for garnish
Salt and pepper, to taste
Cut cucumbers in half lengthwise, and scoop out and discard seeds. Finely dice a ¼ of one of the cucumbers for a garnish later. Roughly chop the rest of the cucumber.
Combine the large cucumber pieces, yogurt, lemon juice, chopped shallot, garlic, herbs, and olive oil in a blender. Blend until smooth, and add salt and pepper to taste. Let soup chill in the fridge for a few hours; this will help the flavours meld together.
Serve chilled, with a drizzle of olive oil and the reserved diced cucumbers. If you have access to an unsprayed garden, edible flowers such as borage, pansies, nasturtium or flowering herbs would make a lovely topping.