If using English cucumbers with thick skin, peel; otherwise leave skin on for color. Cut cucumbers lengthwise and scoop out large watery seeds with a spoon if present. Roughly chop into chunks until you have about 3 cups packed.

Blend soup

In a blender, combine chopped cucumbers, Greek yogurt, cold water, lemon juice, olive oil, chopped shallot, minced garlic, dill, mint, 1 tsp kosher salt and 1/4 tsp black pepper. Add 4 ice cubes for extra chill. Blend on high until completely smooth, about 45–60 seconds. If the mixture is too thick, add up to 2 additional tablespoons of cold water and blend to reach a silky but spoonable consistency.

Adjust seasoning and chill

Taste and adjust salt and lemon: add remaining 1/4 tsp salt or more lemon juice as desired. Chill in refrigerator at least 30 minutes (or 10–15 minutes in the freezer, stirring once) until cold. If soup thickens while chilling, whisk in up to 2 tablespoons cold water before serving.

Ricotta Garnish

While the soup chills, stir ricotta in a small bowl with lemon zest, honey and a pinch (about 1/8 tsp) sea salt until creamy. If ricotta is very thick, thin with 1–2 teaspoons cold water so it can be quenelled or spooned easily.

Anchovy & Lemon Toast (optional, omit for gluten-free)

Toast the bread slices until golden and crisp. Spread each toasted slice with 1/2 teaspoon softened butter. Top each with one anchovy fillet, then sprinkle with lemon zest and a crack of black pepper. Cut or halve to fit bowls if necessary.

Finish & Serve

Ladle chilled cucumber soup into chilled bowls (about 1 cup per bowl). Dot each bowl with a spoonful or quenelle of the lemon ricotta in the center (roughly 1 tablespoon). Place one anchovy toast alongside the bowl or serve on the side (omit for gluten-free). Drizzle a scant 1/4 teaspoon extra-virgin olive oil over the ricotta and around the soup.

Garnish each bowl with a few microgreens or a small dill sprig and serve with a lemon wedge on the side for extra brightness.