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Le Chaudron recipe
Gaspacho concombre menthe
Chilled cucumber mint soup
⏱ 15 minServes 4Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2cucumbers
200 g (7 oz)nonfat Greek yogurt
1 clovegarlic
1bunch of fresh mint
1 tbspolive oil
1 tbsplemon juice
1 pinchsalt and pepper
30 g (1 oz)chopped walnuts
- 2 cucumbers
- 200 g (7 oz) nonfat Greek yogurt
- 1 clove garlic
- 1 bunch of fresh mint
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch salt and pepper
- 30 g (1 oz) chopped walnuts
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the first cucumber completely; peel the second in stripes to keep some green color.
- Cut into large pieces, scooping out the seeds if large.
- Pick the mint leaves (the stems are bitter), keeping a few for garnish.
- Put the cucumbers, Greek yogurt, crushed garlic, mint, olive oil and lemon juice in a blender.
- Blend on high for 1 minute until smooth and frothy. Season to taste.
- If too thick, add 50 ml (3½ tbsp) cold water or a few ice cubes and blend again.
- Cover with plastic wrap pressed onto the surface and chill for at least 1 hour.
- Pour into 4 chilled glasses, sprinkle with chopped walnuts and garnish with a mint leaf. Serve very cold.
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