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Cucumber and mint gazpacho

Cucumber and mint gazpacho
Preparation time:
30 min
Cooking time:
0 min
For 4 people
Cucumber and mint gazpacho


1 cucumber
1 garlic clove
1 small, fresh onion
Juice of one lime
6 fresh mint leaves
1 tbsp olive oil
1 dash of white balsamic vinegar
100 g zero-fat fromage blanc
Salt, pepper


Wash the cucumber and cut it in two lenghthwise. Remove the seeds and cut into cubes.
Chop the garlic and onion finely.
Mix with all the other ingredients and refrigerate for at least 2 hours.
Liquidize thoroughly in a blender.
Season and cool for 2 hours before serving.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
53.6 Kcal 3.5 g 2.5 g 2.7 g 0.4 g 0.0 g 1.0 g 69.6 g

The nutritionist's advice:

The mint adds freshness to this soup. Even in hot dishes, mint adds a fresh flavor because of its menthol content.