Lebanese-Style Chilled Cucumber Soup with Cumin
Peel and halve cucumber, then scoop out seeds. Finely grate enough cucumber to yield about 4 tablespoons pulp. Transfer to a bowl and refrigerate. Puree remaining cucumber with lemon juice, argan oil, half of cumin, kefir and yogurt. Season with salt and pepper. Chill until ready to serve.
Rinse lemon with hot water, pat dry and cut into wedges. To serve, fill glasses with chilled soup and top each with 1 tablespoon grated cucumber. Sprinkle with cumin and serve with lemon wedges.