Peel the cucumber and cut in half lengthways.
Remove the seeds using a small spoon.
Cut the cucumber into cubes and place in a blender.
Add the cream cheese and Chavroux as well as the pre-washed mint leaves.
Add the salt and pepper.
Blend all the ingredients until a velvety consistency is achieved.
Place the velouté in the refrigerator as it should be served chilled.