3 small cucumbers about 20 cm long, topped and tailed, but not skinned and sliced
220g Greek yoghurt (or substitute Greek style yogurt)
2 tsp good quality olive oil
20g dill, stalks removed and chopped
10g mint leaves, picked from the stems
1-2 unwaxed lemons, zest only, finely grated
Salt to taste
1 clove garlic
A turn of white pepper (optional)

For the topping:

100g white crabmeat
Juice of ½ lemon
2 tsp olive oil
Finely chopped dill

Put all the main ingredients into a food processor and blitz until the soup has the right consistency. Taste and adjust the seasoning if necessary.

Keep in the fridge.

Prepare the topping ingredients and sprinkle or spoon over the soup before serving. A splash of Tabasco would give kick.