For the French, eating does not simply mean eating, but enjoyment. That's why quality, taste and variety always come first. There are three light courses for dinner. This also includes a soup that is always prepared with regional ingredients and a lot of love. So don't miss this light soup for the summer.

10th August 2018

Soupe Verte Froide

450 g peeled and pitted cucumber
1 clove of garlic
juice of half a lemon
200ml soy milk
chopped oregano



Peel the cucumbers, quarter them lengthwise and remove the seeds. Then cut the cucumbers into pieces and put them into a blender or a high mashing cup. Caution: Do not select the vessel too small. To puree the soup cleanly, the jar must be able to hold at least 1.5 litres.

Peel the garlic clove and press it into the cucumber pieces.

Squeeze half the lemon and add to the cucumber pieces.

Add 200ml soy milk and pepper to the cucumber pieces.

Now puree the ingredients in a blender or with a hand blender for 3 - 4 minutes. Spread on bowls and enjoy with herbs.



Cucumbers are the perfect summer snack, because they fill you up and bring plenty of liquid with them. In addition, they contain a lot of vitamins K and C as well as plenty of minerals and are therefore also very healthy. Cucumbers contain the anti-inflammatory fistin, which is crucial for brain health. It is said to improve memory and protect nerve cells from aging. Cucumbers contain a lot of vitamin C and beta-carotene. Inflammatory processes in the body are fought by cucumbers. Cucumbers are particularly low in calories and rich in nutrients. In this way, they fill up properly without soon becoming noticeable on the scales. After consumption, cucumbers also develop a gel-like consistency, which ensures a pronounced feeling of satiety.



You can keep the soup in the fridge for the next day without any problems. Or you freeze the soup.



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