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

  1. Cut the cucumbers lengthwise, then remove the seeds with a small spoon.
  2. Place all ingredients, except for the sparkling water, in a blender and blend until smooth and homogeneous.
  3. Add the sparkling water and mix gently by hand.
  4. In a bowl, mix all the ingredients for the garnish.
  5. Pour the gazpacho into bowls and serve with the garnish.

* In collaboration with Trois fois par jour – Recipes & Table Art