Cucumber soup with mint and olive oil

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Cucumber soup cold Photo Celine de Cerou France Olive

Cold cucumber soup recipe with mint and olive oil © Céline de Cérou / France Olive

Summery cucumber soup with mint and olive oil from France

We were invited to a friend's house for lunch over the weekend. Food and recipes always play a major role in our conversations. At each meeting we imagine new recipes that we have discovered. This time I was delighted with cold cucumber soup with mint and olive oil, which my girlfriend had prepared. She finished the soup on a trip Franken get served. The soup is a perfect meal for hot summer days. It's quick to make, wonderfully refreshing and tastes like more. However, you have to prepare it a day before you eat it because it has to cool down in the fridge.

Recipe for cold cucumber soup with mint and olive oil from Nîmes

So I went looking for a recipe for the cold cucumber soup and was found at the French people find it. They use Huile d'olive de Nîmes PDO for their cucumber soup. Olive oils with a protected designation of origin conjure up a special touch, especially with cold dishes. They are not only an enrichment in terms of nutritional physiology, since many vitamins are fat-soluble and can only be used by the body in this way. The special flavors that result mainly from the different types of olives, growing area and processing make olive oils with a protected designation of origin much more of a kind of condiment. You should definitely work with different oils and work out which one suits the recipe best.

Cold soups are always welcome in summer. In addition, cucumbers have a cooling effect and the combination with fresh mint is extremely refreshing. It is practical that you prepare the cucumber soup the evening before and enjoy it marinated well the next day. The French suggest garnishing the soup with a few slices of toasted bacon just before serving. My girlfriend had refined the cucumber soup with smoked salmon instead of bacon strips. The pieces of salmon gave it a wonderfully tangy flavor. The Huile d'olive de Nîmes PDO has an intense taste and crowns the soup with fruity notes, which are mainly characterized by grass, hay, pineapple, yellow plum and raw artichoke, possibly complemented by aromas of red plum and apple.

This is how the French prepare the soup:

Ingredients:

For 4 people :

  • 1 cucumber
  • 1 yogurt
  • 10cl cream
  • 2 tablespoons Huile d'olive de Nîmes PDO
  • Juice from 1 lemon
  • 5 sprigs of mint
  • Salt
  • pepper

Preparation:

Peel the cucumber and cut off four slices for decoration. Cut the rest of the cucumber into cubes.

Place the cucumber pieces, yoghurt, cream, mint, lemon juice, Huile d'olive de Nîmes PDO, salt and pepper in a blender and blend until smooth.

Place the cucumber soup in the refrigerator overnight.

The next day, serve the cucumber soup in large glasses, decorate with slices of cucumber and small mint leaves.

A tip: You can make the cucumber soup even spicier with roasted bacon strips or smoked salmon cut into strips.

French olive growers recommend intensely flavored Nîmes PDO olive oil with its aromas of grass, dry hay, pineapple, yellow plum and raw artichoke.
But you can also do one of the following olive oils Use PDO: Aix-en-Provence, Corse – Oliu di Corsica, Haute-Provence, Provence, Vallée des Baux-de-Provence.

 

Cold cucumber soup © Céline de Cérou / France Olive
Click on the photo and remember “Cold Cucumber Soup” on Pinterest (Photo © Céline de Cérou / France Olive)

Do you already know:

 

Source of Cold Cucumber Soup Recipe: Looking for the Perfect Food.

Text cold cucumber soup: © Copyright Monika Fuchs
Photo © Celine de Cérou / France Olive

Cucumber soup with mint and olive oil

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn