The sensational green gaspacho


It has everything to be your best ally this Summer. An ultra savoury and fresh low cal soup, pimped with cheese and pansy flowers. A soup filled with poetry.

For 4 persons

Preparation: 15 min

Cooking: about 5 min environ

Cut the courgettes in 2 to remove the core. Dice up in small cubes.

Peel the cucumbers and dice up into large cubes. Pay fry the courgettes cubes in a little olive oil with the garlic clove, then season. Set aside and allow to cool down.

Mix the cucumbers and the cooled down courgettes with the yogurts.

Add the spices, the salt and the Espelette pimento.

Serve the soup cold in glass verrines with a straw and decorate with a leaf of fresh coriander as well as with the pansy flowers.

Add a rosette of Tête de Moine AOP on each verrine and serve immediately!


Also discover the cold soup with courgette and pistachios and the green bowl with goat cheese.

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