Wash the cucumbers, peel them, and slice them down the middle.
Use a spoon to remove the seed sections from the center of each halved cucumber.
Lightly salt the remaining peeled cucumber with some Kosher salt, and allow the cucumbers to drain on paper towels.
When the cucumbers have rested for 20 minutes, pat them dry with paper towels, and place them in a food processor.
Add the Greek yogurt, ice water, minced garlic, sesame oil, extra virgin olive oil, sherry vinegar, red pepper flakes, and fresh cilantro.
Blend on high speed until the ingredients are fully pureed.
Add more water if the mixture is too thick for your liking.
Taste the mixture, and add more salt or sherry vinegar to taste.
Chill the soup down in the refrigerator for at least one hour before serving.
Whisk the soup before serving, as the ingredients will separate out a bit when they sit in the fridge.
Serve the chilled cucumber soup in bowls, and garnish with the fresh dill and the finely-sliced scallions.
Serve cold.