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Le Chaudron recipe
Soupe froide concombre-menthe-yaourt
Chilled cucumber, mint and yogurt soup
⏱ 15 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2cucumbers
300 g (11 oz)plain yogurt
a few mint leaves
1 clovegarlic
2 tbspolive oil
1lemon
1 pinchpepper
- 2 cucumbers
- 300 g (11 oz) plain yogurt
- a few mint leaves
- 1 clove garlic
- 2 tbsp olive oil
- 1 lemon
- 1 pinch pepper
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 cucumbers with a vegetable peeler, remove the large central seeds and cut into large pieces.
- Put the cucumber in a bowl with the yogurt, the garlic clove (germ removed) and the mint leaves.
- Add the olive oil and lemon juice, plus salt and pepper, no sugar.
- Blend thoroughly with an immersion blender until perfectly smooth and slightly foamy.
- Adjust the seasoning to taste and refrigerate at least 1 hour until well chilled.
- Serve cold in bowls, sprinkled with shredded mint and a light grind of pepper.
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