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COLD SOUP WITH MELISSA

Cold Soup

COLD SOUP WITH MELISSA

Would you like to enjoy the taste of creamy vegetable soup even in summer? For warm summer evenings, we at Benvolio offer you this cold velouté with lemon balm, seasoned with a drizzle of our best Grapeseed oil.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Salad
Cuisine Italian
Servings 4 people

Equipment

  • 1 knife
  • 1 pot
  • Immersion mixer
  • 1 pair of scissors

Ingredients
  

  • 400 g cucumbers
  • 400 g lettuce
  • 2 spring onions
  • 4 spoons Grapeseed oil Benvolio 1938
  • 450 g vegetable soup
  • 1 spoon almond milk
  • 12 leaves melissa
  • 4 leaves basil
  • 2 mint
  • 1 lemon
  • Salt enough
  • Pepper enough

For the yoghurt sauce:

Instructions
 

  • Clean the vegetables. Coarsely chop the lettuce. Peel the cucumbers with a peeler, leaving only a few strips of skin. Cut them lengthwise into four and remove the central seeds. Cut them into small pieces and keep them aside.
  • Finely slice the spring onions and stew them in a pan with 2 tablespoons of Benvolio grape seed oil. After 10 minutes add the cucumber and lettuce. Leave to gain flavour for 5 minutes. Pour in the hot stock, add salt and cook for 10 minutes. Switch off the flame, leave to cool for a few minutes and blend with an immersion blender with half of the lemon balm leaves, 1 tablespoon lemon juice, 1 pinch of pepper, 4 basil leaves and 2 mint leaves. If you wish to obtain a more fluid velouté, add 1 tablespoon of almond milk.
  • Prepare the sauce by emulsifying the yoghurt with the Benvolio grape seed oil, lemon juice, salt and pepper. Cut the chives with scissors into small pieces of a few millimetres, taking care not to crush them. Incorporate it into the seasoned yoghurt and mix well. Allow to rest in the refrigerator for at least 30 minutes.
  • Serve the velouté with the yoghurt sauce and garnish with herb leaves to taste.

Notes

Cold Soup
Keyword cold soup with melissa

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