1) In a blender, add the yogurt, nuts, cucumber, and raisins. Blend until the soup is mostly smooth. Some texture is okay. Be sure to peel and seed the cucumber.
2) Add in herbs and pulse a few times to combine. Taste the soup and season with salt and pepper to your liking.
Chill soup for at least 30 minutes. If you find it’s too thick, water it down with chilled ice water. Serve soup in deep bowls garnished with extra raisins, herbs, and a sprinkle of smoked paprika. Serve with lots of crusty bread for dipping.