Enjoy this cold Cucumber Soup as a refreshing summer appetizer or side dish. Made with garlic, jalapeno, yogurt, and olive oil, this easy recipe blends up in seconds and has playful and savory flavors.
In a blender, combine the chopped cucumber with the yogurt, olive oil, garlic, green onions, jalapeno, herbs, and lemon juice. Blend until smooth. Season with salt and pepper, to taste. Cover and refrigerate for 2-3 hours, or until chilled.
Taste and season the cucumber soup again as necessary just before serving.
Pour the soup into bowls. Garnish with hazelnuts, diced cucumber and a drizzle of olive oil. Enjoy!
Notes
You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve.