Cucumber, Mint, and Fresh Sheep's Cheese Gazpacho

Refresh your senses with our Cucumber, Mint, and Fresh Sheep’s Cheese Gazpacho recipe, a quick and easy dish perfect for hot summer days. This chilled soup combines the crisp freshness of cucumber, the aromatic lift of mint, and the creamy tang of fresh sheep’s cheese to create a light yet satisfying dish. Whether you’re looking for a sophisticated starter or a cool midday snack, our guide will show you how to whip up this delightful gazpacho in minutes, promising a burst of flavor in every spoonful.

(2)

Preparation 10 min
Servings 2
Level Débutant

Ingredients

Cucumber : 540 grams
Yellow lemon (juice) : 3 tablespoons
Fresh sheep's milk cheese in oil (diced) : 100 grams
Feuilles de menthe : 10
Salt : 1 pinch
Pepper : 1 pinch

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Ustensils
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Preparation steps

Step 1
Start by peeling and scooping out the cucumber.
Step 2
Cut into small pieces and place in blender.
Step 3
Wash the mint leaves and add to the blender with the lemon juice and diced cheese.
Season lightly with salt and pepper.
Step 4
Blend for 3 minutes. There should be no cucumber pieces left.
Adjust seasoning.
Step 5
Pour gazpacho into verrines. Add a mint leaf and a piece of fromage frais for presentation.
Serve chilled.