

CUCUMBER GAZPACHO WITH HAZELNUT AND GOAT CHEESE GARNISH
4 SERVINGS
INGREDIENTS
2 cucumbers, peeled
1 cup green grapes
1 shallot
Juice of ½ lemon
4 slices of white bread, cut into cubes, crusts removed, and lightly toasted
½ cup plain yogurt
4 fresh mint leaves
A handful of fresh cilantro
Salt and pepper, to taste
1 can (355 ml) Montellier sparkling water
FOR THE GARNISH
1 sprig of fresh dill, chopped
4 fresh mint leaves, chopped
½ cup roasted hazelnuts, roughly chopped
¼ cup crumbled fresh goat cheese
INSTRUCTIONS
- Cut the cucumbers lengthwise, then remove the seeds with a small spoon.
- Place all ingredients, except for the sparkling water, in a blender and blend until smooth and homogeneous.
- Add the sparkling water and mix gently by hand.
- In a bowl, mix all the ingredients for the garnish.
- Pour the gazpacho into bowls and serve with the garnish.
* In collaboration with Trois fois par jour – Recipes & Table Art