Leaving the house in the morning, one smells this crispness in the air, telling us that autumn is slowly on its way. Make summer last just a little longer with a cucumber gazpacho, simple and refreshing.


Serves 4

2 cucumbers, seeds removed, roughly chopped
1 small bunch fresh mint, roughly chopped
1 small bunch fresh coriander, roughly chopped
1 garlic clove, crushed
1 shallot, roughly chopped
2 tbsp raisins
Zest and juice of 2 limes
1 green chili (optional), roughly chopped
1 small slice stale sourdough bread
150ml olive oil
250ml Greek yoghurt
1 tsp salt

Combine together all ingredients except the yoghurt and rest in the fridge overnight, or for two hours at least.

Once chilled transfer to a blender and mix until very smooth then add the yoghurt and adjust seasoning with salt, lime and oil if necessary. Serve as a starter in individual bowls garnished with a few coriander leaves and a drizzle of olive oil.


This recipe is from Marina Bautier's cookbook Vendredi.