«What if you were the one to extend the invitation?»
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A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
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Glazed courgette and cucumber velouté (traditional method & Thermomix)
Description
Nothing is cooked, everything is simply blended: this frozen velouté is perfect for those summer days when you're looking for freshness and lightness. Cucumbers, courgettes, avocado, lemon and aromatic herbs combine to create an explosion of flavours. Quick and easy to prepare, it's best served chilled and can be garnished with crunchy vegetables and a little chilli to spice things up.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Peel the cucumbers, cut in half, remove the seeds and cut into pieces. Grate some for garnish.
2. Wash the courgettes, cut some into sticks for the garnish and the rest into pieces.
3. Place the cucumber, courgette, dill, mint and avocado in a large, tall container. Blend finely with an immersion blender.
4. Add the lemon juice, yoghurt, water, salt and pepper. Blend again until smooth.
5. Refrigerate 30 to 60 minutes before serving.
6. Meanwhile, dice the tomato and red onion for the garnish and chill in the fridge.
7. Ladle the soup onto plates, garnish with the reserved vegetables and sprinkle with chilli flakes. Serve cold.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the cucumber, courgette, dill, mint and avocado in the bowl. Blend for 30 seconds on speed 7.
2. Add the lemon juice, yoghurt, water, salt and pepper. Blend for a further 30 seconds on speed 7.
3. Refrigerate for 30 to 60 minutes.
4. Prepare the garnish (diced tomato and red onion) and chill.
5. Pour the velouté onto plates, garnish with the reserved vegetables and sprinkle with chilli flakes. Serve cold.
