Cucumber Gazpacho with Hazelnut and goat cheese garnish

Ingredients

• 2 cucumbers, peeled
• 1 cup green grapes
• 1 shallot
• Juice of ½ lemon
• 4 slices of white bread, cut into cubes, crusts removed, and lightly toasted
• ½ cup plain yogurt
• 4 fresh mint leaves
• A handful of fresh cilantro
• Salt
• pepper
• 1 can (355 ml) Montellier sparkling water
• 1 sprig of fresh dill, chopped
• 4 fresh mint leaves, chopped
• ½ cup roasted hazelnuts, roughly chopped
• ¼ cup crumbled fresh goat cheese