Enjoy this chilled 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.
2large cucumberspeeled, halved and seeded, then cut into large chunks (reserve some for garnish)
1 ½cupsplain Greek yogurt
1/4cupolive oilplus more for drizzling
1green onionroot end trimmed
½jalapenoseeded and rough chopped (optional)
½cuppacked mixed fresh herbslike parsley, dill, tarragon, basil and cilantro
Juice of 1 lemon
Salt and pepperto taste
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!