Warm cucumber and coconut velouté

/in /by

White porcelain plate with cucumber and coconut velouté and Perles de Gascogne Hazelnut Oil

Ingredients for 4 people:

  • 1 onion
  • 2 cucumbers
  • 1 bunch of coriander
  • 250 ml of coconut milk
  • Olive oil
  • Perles de Gascogne hazelnut oil
  • Espelette chili powder

Preparation :

  1. Lightly brown the chopped onions in 20 ml of olive oil.
  2. Add the 2 cucumbers (deseeded and chopped), the coconut milk and the coriander leaves (keep a few leaves to decorate).
  3. Add a generous pinch of salt and some pepper.
  4. Cook over a low heat and leave to boil for a couple of minutes.
  5. Liquidise well and chill.
  6. To serve, gently reheat (this velouté must be eaten warm).
  7. Pour into soup plates or bowls.
  8. Add a drizzle of hazelnut oil and a dusting of Espelette pigment.
  9. Decorate with a coriander leaf.

Recipe put together and kindly shared by our partner O-live : www.olive-net.be