Mise it out: gather all the ingredients. Peel the cucumbers, cut them in half lengthwise, and scoop out the seeds (reduces excess liquid and helps with the texture of the soup.) Then roughly cube them. Roughly chop the dill and a clove of garlic (start small, you can always add more garlic if you want.)
Chuck everything in a blender and blitz until smooth. Taste, adjust. Add more lemon juice if it needs some more zing. Adjust the salt and pepper.
Once you’re satisfied with the flavor and texture, pour into a jar or container and chill in the fridge until cold.