First things first, let’s get our fresh herbs ready. Finely chop your dill fronds, chives, and parsley. As you chop, remember to set aside just a little bit of each for that pretty garnish later on. It’s these little details that make a dish extra special!

Now, for our star ingredient – the cucumbers. Give them a quick peel, then slice them in half lengthwise. A spoon is your best friend here to scoop out those seeds. Once seeded, just coarsely chop the cucumber flesh. Easy peasy!

It’s time for everything to meet in the blender! Add your chopped cucumbers, that zesty lemon juice, the clove of garlic, creamy Greek yogurt, olive oil, nutty tahini, kosher salt, white pepper, and the rice vinegar.

Put the lid on securely and blend away! You want to keep going until the soup is wonderfully smooth and creamy. It should have a beautiful, uniform texture.

Pour the blended soup into a bowl and gently stir in the chopped dill, chives, and parsley that you prepped earlier. This is where the fresh herby goodness really shines through.

This soup is best served cold, so pop it in the refrigerator for at least 1 hour. This chilling time allows all those wonderful flavors to meld together beautifully.

When you’re ready to serve, ladle that gorgeous, creamy soup into your favorite bowls. Drizzle a little extra olive oil over the top, sprinkle with the reserved fresh herbs, and if you’re feeling fancy, a pinch of flaky salt. It’s a feast for the eyes and the taste buds!