Our recipes
Cucumber gazpacho with Chevrot Cendré
2
Easy
20
0
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Ingredients
- 2 cucumbers (one of which is seeded)
- 50g of slightly stale country breadcrumbs
- 1 generous handful of fresh mint leaves
- 1 clove of garlic
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice (or sherry vinegar)
- Salt and pepper
Topping:
- 1/2 Ash Chevrot Sèvre & Belle
- A handful of seeds (pumpkin, sunflower…)
- Some fresh mint leaves
Prepare in advance
1
Cut the breadcrumbs into pieces and put them in the bottom of the blender with the olive oil and lemon juice so that they begin to soften.
2
Add the cucumbers (one whole with the skin on, the other without the central seeds), the handful of mint, the garlic, salt and pepper.
3
Blend at full power for 2 to 3 minutes until smooth. Chill for at least 2 hours.
4
Pour the gazpacho into the bowl, then add the diced Chevrot Cendré cheese. Sprinkle with seeds and chopped mint, and finish with a drizzle of olive oil.
Bon appétit!
