ICE COLD CUCUMBER SOUP WITH MINT serves 4

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A perfect recipe for the summer, fast, easy and delicious.

Also a great way to eat healthy and low calories meal.

3 Cucumbers (1250 G)

60 G OLIVE OIL

170 G SKIMMED YOGHURT If you want you can substitute with double cream

THE JUICE  OF 1 LEMON

1 GARLIC CLOVE

2 SHALLOTS

Half BUNCH OF MINT

SALT / PEPPER TO TASTE

Peel, cut into two and scoop out the seeds of the three cucumbers. Cut into large chunks and place in the bowl of your mixer. Peel and chop the garlic and shallots. Chop the mint. Add to the mixer the olive oil, youghurt, lemon juice, garlic, shallots and mint.

Seasan with pepper and salt to taste.

Mix until desired consistency and place in the fridge at least an hour before serving.

Enjoy!!!

Publicités

CHOCOLATE CHIP MINT ICE CREAM



Here is an ice cream recipe which I think you cannot resist.
As long I  you love mint of course!
Let me know what you think.
I tasted a wonderful sorbet in a pastry shop in Noirmoutier, in the west of France.
I wanted to create the same flavors.
I almost succeeded only it is an Ice cream and not a sorbet.
But in a lighter way.
My husband almost eat 3/4 liter in one night!
650 ML SEMI-SKIMMED MILK
100 ML  WHIPPING CREAM
180 ML  MINT SYRUP
4 EGG YOLK
SOME CHOCOLATE 70%  CHIPS OF CHUNK 
Mix the eggs with milk. Add mint.
Pass trough a strainer to get rid of the egg impurity.
Whisk cream until consistency of a foam.
Remain cautious do not to whisk too much otherwise it will be very difficult to mix and have homogeneous texture.
Refrigerate for at least 1 hour.
Turn on the ice cream maker and let it run for 40 minutes.
Mix in the chocolate.
Place in freezer for 2 hours before serving