Cold cucumber and green apple soup
For soup lovers, we have a recipe combining cucumbers and green apples. An easy and inexpensive starter.
1. Peel and cut 1 and 1/2 cucumber in half lengthwise, core and dice. Peel the apples and cut into cubes. Squeeze 1 lemon. Blend cucumber and apple.
2. Pour the soup into a bowl with olive oil. Add salt, pepper and mix. Place in the fridge for at least 1 hour.
3. Wash, dry the rest of the cucumber, core it and cut it into small cubes. Rub under hot water the lemon, zest long-peel and cut into quarters. Cut away the stems and the root end of the fennel bulbs, peel, wash and dry the leaves.
4. Divide the soup among 4 plates, sprinkle with diced cucumber, fennel leaves, lemon zest and wedge. Garnish with chervil and serve chilled.
Photo credit: Sucré Salé
