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Le Chaudron recipe

Gaspacho de concombre menthe

Chilled cucumber and mint soup

⏱ 15 minServes 4Easy120 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 3large cucumbers
  • 1red onion
  • 3 clovesgarlic
  • 300 ml (1¼ cups)Greek yogurt
  • 100 ml (½ cup)extra-virgin olive oil
  • 3 tbspsherry vinegar
  • 1large bunch of fresh mint
  • 1bunch of fresh dill
  • 1lime
  • 100 g (3½ oz)stale bread
  • 200 ml (¾ cup)ice water
  • 1 tspground cumin
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 3 large cucumbers
  • 1 red onion
  • 3 cloves garlic
  • 300 ml (1¼ cups) Greek yogurt
  • 100 ml (½ cup) extra-virgin olive oil
  • 3 tbsp sherry vinegar
  • 1 large bunch of fresh mint
  • 1 bunch of fresh dill
  • 1 lime
  • 100 g (3½ oz) stale bread
  • 200 ml (¾ cup) ice water
  • 1 tsp ground cumin
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large powerful blender1 large mixing bowl1 fine-mesh strainer1 chef’s knife1 vegetable peelerBlack peppercorns

03 — Method

  1. Peel the 3 cucumbers in stripes, halve lengthwise and scoop out the seeds. Cut into large chunks for the blender.
  2. Set aside a quarter of a cucumber, cut into tiny 3 mm (⅛ in) dice, for garnish.
  3. Cut the red onion into large pieces. Remove the germ from the 3 garlic cloves. Soak the 100 g (3½ oz) of stale bread in 200 ml (¾ cup) of ice water for 5 minutes.
  4. Pick the tender mint leaves, keeping a quarter for garnish.
  5. Finely chop the dill, thin stems included.
  6. Put everything in a powerful blender: cucumber, red onion, garlic, squeezed bread, ¾ of the mint, the dill, 200 g (¾ cup) of the yogurt (keep 100 g / ½ cup for serving), olive oil, vinegar, cumin, salt and pepper. Blend for 3 minutes.
  7. Strain through a fine sieve, pressing with a spoon, until perfectly smooth.
  8. Adjust the seasoning and chill for at least 2 HOURS until ICE COLD. Serve in glasses with the diced cucumber, a spoonful of yogurt, mint leaves and lime zest.

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