Cold creamy cucumber potage

I often use cucumber as the main ingredient in summer dishes. It refreshes the body well. Besides, cucumber flavor easily adapts to other food flavors. I used it as a base for a creamy potage, adding fresh herbs.

Preparation time: 15 minutes
Servings: 2

1 jalapeño green pepper, cut into small pieces
1 tbsp chives, finely chopped
1 garlic clove, mashed
1 cucumber, finely chopped
¼-½ cup parsley leaves, finely chopped
1-2 tbsp fresh lemon juice
1 cup unsweetened soy milk
¼ cup whole fat coconut milk
¾ tsp salt
¼ tsp black pepper
5-6 fresh basil leaves + a few leaves for decoration
1 tbsp olive oil
1 tsp integral sesame seeds for decoration

1. Put all ingredients in a blender, except integral sesame seeds and decoration basil leaves, then blend until smooth.
2. Pour the potage into a bowl, decorate with basil leaves, and sprinkle with sesame seeds.
3. Serve and enjoy