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Cucumber and Hazelnut Soup

Cucumber and Hazelnut Soup

Immerse yourself in the cool, crisp essence of cucumbers, artfully combined with the delicate nuttiness of hazelnuts. This unique and revitalizing soup offers a symphony of textures and tastes, where the creaminess of blended hazelnuts meets the lightness of cucumber, creating a harmonious balance that awakens the palate. Prepare to be enchanted by this innovative and revitalizing soup, perfect for those seeking a delightful and unexpected culinary adventure.


5 mins                 15mins                    4

- 2 cucumbers
- 2 minced garlic cloves
- 1 liter vegetable stock
- 40g crushed hazelnuts
- 20g butter
- Salt pepper

- Wash and cut the cucumbers into rings.
- Heat the pan with the butter over medium heat.
- When the butter becomes foamy, add the garlic and sauté for 1 minute.
- Add the cucumbers and sauté for 3 minutes then pour in the vegetable broth.
- Cook for 15 minutes then blend.
- Season if necessary and enjoy hot, sprinkled with crushed hazelnuts.

Tip: For a creamier soup, add a potato when cooking.

Product Used: CRISTEL Stainless Steel Sauce Pan

Made in France
CRISTEL available in SG at

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