Chilled cucumber and mint soup with olive oil from Nîmes PDO
Ingredients
For
4
personnes
- 1 cucumber
- 1 yoghurt
- 10 cl of single cream
- 2 tbsp Nîmes olive oil PDO
- 1 lemon, juiced
- 5 sprigs of mint
- Salt
- Pepper
Tip
For an even more indulgent and crunchy treat, add some strips of grilled bacon!
Instructions
- Peel the cucumber. Cut 4 slices for decoration (set these aside until ready to serve) and dice the rest into small cubes.
- Place the diced cucumber, yoghurt, cream, mint leaves (setting a few aside for garnish), lemon juice, Nîmes olive oil PDO, salt and pepper in a blender.
- Blend everything together, but not too finely.
- Put the soup in the fridge overnight.
- Serve the next day in large glasses, garnished with cucumber slices for a crunchy texture and a few mint leaves.
Tip
For an even more indulgent and crunchy treat, add some strips of grilled bacon!
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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