Cucumber and hazelnut soup

Cucumber and hazelnut soup

Preparation time: 5 min
Cooking time: 15 min
Serves 4



  • 2 cucumbers
  • 2 chopped garlic cloves
  • 4 cups vegetable stock
  • 4 oz crushed hazelnuts
  • 1 1/2 tablespoons butter
  • Salt & pepper



Wash and cut the cucumbers into rings.

Heat the butter in the saucepan on medium.

When the butter starts foaming, add the garlic and brown for 1 minute.

Add the cucumbers and brown for 3 minutes, then pour the vegetable stock.

Cook for 15 minutes, then blend.

Season to taste and serve hot, with a sprinkle of crushed hazelnuts on top.


Tip: For a creamier soup, add a potato with the vegetable stock.


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