Prep Time 20 Minutes
Cook Time 0 Minutes
Serves 4
Method
  1. Peel the cucumber and cut in half lengthways.

  2. Remove the seeds using a small spoon.

  3. Cut the cucumber into cubes and place in a blender.

  4. Add the cream cheese and Chavroux as well as the pre-washed mint leaves.

  5. Add the salt and pepper.

  6. Blend all the ingredients until a velvety consistency is achieved.

  7. Place the velouté in the refrigerator as it should be served chilled.

INGREDIENTS

2 cucumbers
50g cream cheese
2 Chavroux pyramids
10 mint leaves
3 radishes for garnish
salt and pepper

 

PRODUCT

View Method

Recipe Method

  1. Peel the cucumber and cut in half lengthways.

  2. Remove the seeds using a small spoon.

  3. Cut the cucumber into cubes and place in a blender.

  4. Add the cream cheese and Chavroux as well as the pre-washed mint leaves.

  5. Add the salt and pepper.

  6. Blend all the ingredients until a velvety consistency is achieved.

  7. Place the velouté in the refrigerator as it should be served chilled.

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