Cucumber

h4. Perfect recipe for hot days ! A light and refreshing soup prepared with GRTA cucumbers and Geneva GRTA yogurts. # 1. Wash and peel the cucumber,cut into 2 halves lengthwise, remove the pips with a small spoon. # 2. In a mixer place the cucumber cut into pieces, (if you wish you can add a clove of crushed garlic), the juice of half a lemon, 2 tbsp of olive oil. # 3. Mix, add 2 natural yogurts, salt, pepper and about 15 mint leaves washed and finely cut. Mix until an even texture. (If you find it too thick, you can add a little water). # 4. Taste and rectify seasoning if necessary. # 5. Place in the refrigerator for an hour or two. h5. Serve very cold on a plate or in a glass, decorate with a thin slice of cucumber and a mint leaf. h5. Note: olive oil is not included in the pack, but available on the website.

A bowl of full of color and freshness!

For 4 persons, this recipe contains:

250 gr quinoa

1/2 cucumber

10 cherry tomatoes

1 lemon

1 bunch of parsley

In addition, what you will need:

4 tbsp. olive oil

1 tsp. salt

Preparation:

1. Rinse the quinoa under the tap of fresh water before cooking it in salted water for about 15 minutes. Once cooked, drain and cool in a colander.
2. While the quinoa is cooking, rinse the tomatoes and quarter them.
3. Peel the cucumber and cut it into small cubes.
4. Chop the parsley and place it in a small bowl. Add the oil, lemon juice and salt and whisk to create a lemongrass.
5. Combine the cooked quinoa, vegetables and lemon grass in a bowl and serve chilled.

It’s ready !

MagicTip: turn this salad into an "oriental tabbouleh" by simply replacing the parsley with cilantro, mint, or both!

Allergens: contains tomatoes.