If using frozen peas, defrost for a few minutes, but don’t cook them, then set aside.
Remove bread crusts, slice the bread in quarters, and soak in enough water to cover the pieces.
Chop the cucumbers, evenly sprinkle the pieces with a pinch of salt, and set aside. Only remove the skins if they’re bitter or if you are planning on straining the soup.
Chop the onions and garlic, remove the mint and basil leaves from the stalks (discard stalks), and add to the blender, along with the peas, cucumbers, soaked bread, and 200 mls of water.
Blend for 3 minutes until smooth, then taste and season with more salt and pepper if necessary. If using sour cream, now is the time to add it, then blend again for another 2 minutes. If you like this dense texture, refrigerate for a minimum of 30 minutes, but 2-3 hours is even better.
If you prefer a lighter soup, add water and blend again for another minute (you could also strain the soup if you like), then refrigerate for 30 minutes minimum or 2-3 hours if time.
When chilled to your liking, stir, then serve into individual bowls or glasses, garnish with a few small mint and basil leaves, some dots of extra virgin olive oil, and – optional – a dollop of sour cream.