In a large blender, combine the chopped Persian cucumbers, plain whole milk Greek yogurt, fresh basil leaves, extra-virgin olive oil, fresh lemon juice, dill, garlic clove, sea salt, honey, and freshly ground black pepper. Blend on high for about 1–2 minutes until the mixture is completely smooth and creamy.

Once blended, pour the cold cucumber soup into a large bowl or airtight container. Cover it well and place it in the refrigerator to chill for at least 4 hours, or ideally overnight.

When ready to serve, ladle the soup into chilled bowls. Garnish each bowl with reserved cucumber slices, a drizzle of extra-virgin olive oil, and a sprinkle of fresh herbs like mint or chives.