Cold cucumber soup to be prepared in advance

Ingredients

For 4 servings

• •2 2 Cucumber(s)
• •40 cl 40 cl Nature white cheese
• •10 cl 10 cl Cold water
• •2 c. à soupe 2 tablespoons Lemon juice
• •1 1 clove(s) Garlic
• •2 c. à soupe 2 tablespoons fresh Aneth
• •2 c. à soupe 2 tablespoons Fresh mint
• •2 c. à soupe 2 tablespoons Olive oil
• •Salt
• •Black pepper

Method

1. 1.Preparation of vegetables
2. 2.Wash the cucumbers thoroughly under cold water. Peel them if you want a smoother texture, then cut them into large washers. Peel the clove of garlic, remove the germ and finely cut it. Reserve in a large bowl for the next steps.
3. 3.Assembly of ingredients
4. 4.Pour pieces of cucumber, chopped garlic, white cheese, cold water, lemon juice, fresh chiseled herbs (aneth and mint), olive oil, a pinch of salt and freshly ground black pepper into the salad bowl. Gently mix all the ingredients in order to obtain a homogeneous preparation.
5. 5.Mixing soup
6. 6.Using a diving blender or a blender, mix the set thoroughly until you get a smooth and smooth texture. Don't hesitate to scrape the edges so everything is well integrated. Adjust seasoning by tasting, then grinding salt and pepper according to your preferences.
7. 7.fresh rest
8. 8.Transfer the cold soup to a clean salad bowl or carafe, cover with a food film and place in the refrigerator for at least 2 hours. This rest time allows the flavors to mix well and soup to be perfectly refreshing to be tasted in advance.
9. 9.Service
10. 10.When serving, mix the soup one last time. Pour it into individual bowls or verrines. Add a few fresh dianeth or mint leaves to decorate, as well as an extra olive oil fillet. Serve your guests fresh.