Cucumber cold soup

Publiée le 05/10/2018



According to a cook recipe from

Ysabelle Levasseur
Diététicienne Nutritionniste
Cannes Paris


Cold cucumber soup with organic flaxseed oil Vigean

Preparation: 15 minutes
Cooking: /
Rest: /


  • 2 cucumbers
  • 1 small garlic clove
  • 30 fresh mint leaves (plus some for decoration)
  • 2 natural goat yogurts
  • 6 tablespoons water
  • 3 tablespoons of Vigean organic flaxseed oil
  • 60g of flaked almonds
  • Pepper
  • Salt


  1. Wash cucumbers and mint and dry well.
  2. Roast the almonds in a skillet without fat (until lightly coloured).
  3. Peel the cucumbers and cut them in 2 to remove the seeds.
  4. In a blender, add the garlic, the 2 goat yogurts, the mint leaves, 6 tablespoons water, cucumbers, pepper and salt and mix with the organic flaxseed oil Vigean.
  5. Put in the fridge before serving.
  6. Divide into individual plates and garnish with roasted almonds and chopped mint leaves.

Nutrition advantage

The addition of organic flaxseed oil gives you a good omega 3 / omega 6 ratio for cardiovascular health and cholesterol regulation. Vitamin E, for its part, helps to fight against free radicals.

Good taste tasting!
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