Peel and finally grate the cucumbers. Then cut the lemon into two and juice both halves. Wash and dry the basil leaves and chop most of the basil, keeping some whole leaves for garnishing.
Finely chop the feta cheese.
Toast the pine nuts in a dry frying pan for 2 minutes, being careful not to burn. Remove from heat.
In a bowl mix the cucumber, feta, lemon juice and chopped basil. Salt and pepper to taste and then use a hand blender to blend into a thick soup.
Pour into serving cups/dishes, garnish with a generous sprinkling of toasted pine nuts and raisins, a few basil leaves, some fresh black pepper and serve.