Peel the cucumbers and grate them with a cheese grater. Alternatively, you can finely chop it with a knife. You need about 2 cups of chopped-up cucumbers.

In a large bowl, combine the cucumber, kefir, lemon juice, lemon zest, garlic, golden raisins, walnuts, dill, mint, and two tablespoons of rose petals.

Stir everything together and cover the bowl with plastic wrap.

Refrigerate the soup for at least two hours.

Stir everything together before serving. Add ice-cold water, if needed, to reach desired consistency.

Serve the soup cold and garnish each bowl with a drizzle of olive oil, fresh ground black pepper, and a sprinkle of rose petals.