Cucumber Soup by Kenneth Wiss, Diner and Marlow & Sons

Ingredients

• 6 to 7 cucumbers, about 3 1⁄2 pounds
• 1⁄3 cup lime juice, from about 3 limes
• 1⁄2 cup olive oil, divided
• 1⁄4 cup loosely packed dill leaves
• 1⁄4 cup loosely packed tarragon leaves
• Salt
• freshly ground black pepper
• 1⁄2 cup loosely packed basil leaves
• 1⁄2 cup loosely packed mint leaves
• Toasted almonds
• Fresh blackberries
• Watermelon
• Crème fraîche
• Fresh herbs