Peeled, seeded, and diced the cucumbers.

Place the cucumbers, lemon juice, salt, olive oil, and 1 teaspoon of fennel seed in a blender.

Puree until smooth.

Taste and add more salt or the remaining fennel seed if desired.

Pour into a bowl and chill for at least 1 hour.

Just before serving, blend again to ensure a smooth texture.

Pour into six espresso cups and garnish with a drizzle of extra-virgin olive oil.