Velouté de concombre, yaourt & huile d'olive

Soup of cucumber, yogurt and olive oil

Ideal as a light and refreshing starter!

Ingredients :

  • 2 medium cucumbers, peeled and seeded
  • 2 natural yogurts (around 250g)
  • 1 clove of garlic
  • 1 green onion
  • 1 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • 1 handful of fresh mint
  • 1 handful of fresh parsley
  • Salt and pepper
  • A few ice cubes (optional, for a very cold soup)
  • Olive oil with Lemon or Herbes de Provence according to preference

Recipe : 

  1. Peel the cucumbers and cut them in half lengthwise. Remove the seeds using a spoon, then cut the cucumbers into pieces.

  2. In a blender, add the cucumber pieces, natural yogurt, garlic, green onion, lemon juice, olive oil, mint and parsley. Mix until you obtain a smooth and homogeneous texture.

  3. Salt and pepper to taste. Mix again to incorporate the seasonings.

  4. For a nice cold soup, you can add a few ice cubes to the blender and blend again, or simply refrigerate the soup for at least 1 hour before serving.

  5. Pour the soup into bowls or deep plates. Garnish with a few mint or parsley leaves for decoration. Add a drizzle of Lemon or Herbes de Provence flavored olive oil according to preference.

Tips :

  • For an even smoother version, you can add half an avocado or a little crème fraîche when mixing.

  • Adjust the acidity by adding a little more lemon juice to taste.

Enjoy your meal !