Wash the English cucumber thoroughly and finely dice it, or grate it using the small holes of a box grater.

Mince 1 to 2 garlic cloves until very fine.

Add 750 g plain yogurt and 590 ml cold filtered water to a large mixing bowl.

Whisk the yogurt and water until the soup base is smooth and evenly combined.

Stir the prepared cucumber and minced garlic into the yogurt mixture.

Add 4 tablespoons fresh dill and 2 teaspoons salt, then stir until evenly distributed.

Drizzle in 1 tablespoon olive oil and stir gently to incorporate.

Taste the soup and adjust the salt if needed.

Chill the soup until very cold, then serve in four bowls with ice cubes if desired.

Finish each serving with a small squeeze of lemon juice, if desired.