Place chopped cucumber, Greek yogurt, cold stock, chopped dill, chives, lemon juice, olive oil, 2 teaspoons kosher salt and 1/2 teaspoon black pepper into a blender. Blend on high until completely smooth, about 60–90 seconds. If mixture is too thick, add up to 2 additional tablespoons (30 ml) of cold stock to reach a silky but pourable consistency.

Adjust seasoning and chill

Taste and add remaining salt in small increments to preference (total up to 3 tsp listed). Add additional lemon juice if brighter acidity is desired. If you want an extra-cold soup quickly, add the optional ice cubes and blend briefly until incorporated, then remove any large melted ice as needed. Refrigerate the blended soup for at least 1 hour (preferably 2) until well chilled.

Final texture (optional)

For an ultra-smooth finish, pass the chilled soup through a fine mesh sieve into a bowl, pressing with a spatula to collect all liquid. Discard solids. Stir gently before serving.

Ricotta Garnish (optional)

In a small bowl, combine ricotta, lemon zest, 1/2 teaspoon olive oil and a pinch of flaky sea salt. Stir until creamy. Keep chilled until ready to plate.

When serving, place about 1 tablespoon of the ricotta mixture in the center of each cup of soup. Drizzle a few drops of olive oil over the ricotta and finish with a small crack of black pepper if desired.

Anchovy Lemon Toast Garnish (omit for GF)

Toast the bread slices until golden and crisp. While still warm, spread each slice with the softened butter, squeeze 1/4 teaspoon lemon juice over each, and season lightly with black pepper.

Lay one anchovy fillet (or divide two fillets between the two slices) on each toast. Cut the toasts into narrow strips or halves to serve on the side or perched on the soup cup rim.

To serve, float the ricotta as directed, place the anchovy toast alongside or resting on the cup, and garnish soup surface with a few snips of reserved chives and a tiny sprig of dill if desired.