1. Start by finely chopping the cucumbers.

2. Put the chopped cucumbers in a bowl.

3. Add the yogurt to the bowl with the cucumbers.

4. Mix the ingredients well until you get a homogeneous consistency.

5. Add the chopped mint, chopped basil, chopped garlic, and chopped coriander to the bowl.

6. Mix again to evenly distribute the herbs.

7. Let the yogurt soup rest in the refrigerator for at least 30 minutes to blend the flavors.

8. Serve the cold yogurt soup as an appetizer or as a side dish to main courses.