It’s been aonther hectic week of running from one job to another (seems to be becoming the norm). I should have really stayed at home Friday & Saturday night and caught up on sleep. Not the case, this weekend I put on my ‘rock chick’ gear and headed out to see two great gigs. Friday night it was the Sugarbeans and Saturday night it was the excellent Alice Russell (kind of eclectic soul/jazz/funk…just plain brilliant).

Amongst all my running around and late nights out, I thought it would be good to consume something ‘detoxifying’, although combining this with a peanut butter sandwich, kind of defeated the whole point. Simple to make, this is the perfect chilled summer classic.

Cucumber & mint soup

1 kg cucumbers & 1 small cucumber for decoration
250g Fromage blanc 0%
1 bunch of mint (keep a few leaves for the decoration)
Salt & pepper

Serves 4

Peel & deseed the cucumbers. Blend with a handful of mint. Mix the fromage blanc, season and chill. To serve, garnish with cucumber ribbons and mint leaves or mint ice cubes (put mint leaves in the ice cubes before freezing).

Soupe au concombre et à la menthe

1 kg de concombres & un petit concombre pour la garniture
250g de fromage blanc à 0%
Menthe (garder quelque feuilles pour la garniture)
Sel & poivre
Pour 4 personnes.

Pelez et épépinez 1 kg de concombres, mixez-les avec 1 poignée de menthe. Incorporez le fromage blanc, salez et poivrez. Laissez froidir. Décorez avec des rubans de concombre et des feuilles de menthe ou des glaçons avec des feuilles de menthe.