Peel the 2 english cucumbers peeled and cut them in half lengthwise. Use a spoon to scoop out and discard the seeds (this prevents a watery soup). Roughly chop the 2 english cucumbers peeled into 1-inch pieces.

Add the chopped english cucumbers peeled, 1 ½ cups plain Greek yogurt full-fat for best creaminess, ½ cup buttermilk cold, 2 cloves garlic roughly chopped, 3 tbsp fresh lemon juice from about 1 lemon, ¼ cup fresh dill loosely, 3 tbsp fresh chives roughly chopped, 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, ¼ tsp white pepper, and 1 tsp white wine vinegar or more to a blender.

Blend on high speed for 60–90 seconds until completely smooth and creamy. If the soup seems too thick, add a splash of cold water or extra ½ cup buttermilk cold, 1 tbsp at a time, and blend again.

Taste and adjust seasoning — add more 1 tsp kosher salt, 3 tbsp fresh lemon juice from about 1 lemon, or 1 tsp white wine vinegar or more to brighten the flavor as needed. The soup should taste lively and well-seasoned; it will mellow slightly once chilled.

For an ultra-silky texture, pour the blended soup through a sieve into a mixing bowl, pressing gently with a spoon. This step is optional but recommended for a restaurant-quality result.

Cover the mixing bowl and refrigerate for at least 1 hour, or up to 24 hours. The soup thickens slightly as it chills and the flavors deepen considerably.

When ready to serve, stir the soup well and ladle it into chilled bowls. Top each mixing bowl with a small dollop of plain Greek yogurt full-fat for best creaminess, a few pieces of diced english cucumbers peeled, a drizzle of extra-virgin olive oil, a sprig of fresh fresh dill loosely, and a pinch of pinch flaky sea salt. Serve immediately.