Start by peeling your cucumbers. Cut them into chunks, removing any particularly seedy sections. Place the cucumber pieces into your blender or food processor.

Add the Greek yogurt, fresh dill, mint leaves, minced garlic, lemon juice, and olive oil to the blender. Season with salt and pepper.

Blend everything on high speed until completely smooth. This usually takes about 60 seconds. Stop and scrape down the sides if needed.

Check the consistency. If your chilled cucumber soup seems too thick, gradually add cold water or vegetable broth, one tablespoon at a time, until you achieve your preferred texture.

Taste and adjust seasonings. You might want more salt, lemon juice, or herbs. Everyone's palate differs, so trust your instincts.

Transfer the soup to a container and refrigerate for at least two hours. Chilling time is crucial—it allows the flavors to meld beautifully and ensures your chilled cucumber soup is properly cold.

Before serving, give the soup a good stir. The mixture may separate slightly during chilling, which is perfectly normal. Ladle into bowls and add your favorite garnishes.