If you want to serve this soup warmed through, it is still delicious! Just skip the cucumber salad up top and garnish with the fennel fronds and a swirl of olive oil instead.
Preserved lemons are a common ingredient in South Asian and North African cuisines and are made by fermenting lemons in a brine as a preserving method. The result is a tart and more concentrated lemon flavor. You can find them in international markets or purchase them online if you can’t find them locally. You can also make them yourself simply, but they’ll take some time to ferment!
If you can’t get your hands on preserved lemons, you can substitute a teaspoon or so of fresh lemon zest. It won’t give you the fermented boost of the preserved lemons, but zest will still add a zippy brightness to the crunchy cucumbers that will work well.