Cucumber Gazpacho: A Cool Summer Soup Recipe with Lavender

Hot summer days are precisely when you want an easy recipe that requires no cooking, a few fresh ingredients and a blender. The recipe for Cucumber Gazpacho with Culinary Lavender found below comes from ElsaLenthal.com and is republished with her permission.

Lavender Craftsmanship in Provence

Elsa Lenthal founded Fuseaux de Lavande de Provence in 2015, determined to carry on an artisanal tradition. The company is now – Elsa Lenthal.com. She learned the craft of making fuseaux from her grandmother and decided to produce lavender wands in the local markets as her summer job. That summer “gig” is now a full-time activity promoting an old Provençal custom, growing lavender and producing products locally, and providing part-time employment for marginalized groups (read about the company’s commitments here).

In addition to selling fuseaux in several different sizes, they also offer lavender sachets, eye pillows, pillows, scented candles and even smudge sticks. During the summer months, when the lavender is at its peak in the Alpilles, Elsa offers workshops where you can try making these beautiful keepsakes. Booking in advance is highly recommended.

Discover the Craft of Lavender Fuseaux

Cucumber Gazpacho with Lavender

Elsa Lenthal

This light, delicious, easy-to-make appetizer is perfect for hot summer days when you don't feel like cooking.

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Prep Time 15 minutes mins

Refrigeration Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Soup

Cuisine French

Servings 2 people

Equipment

• chef's knife (8-inch)
• blender or immersion blender

Ingredients

  

1x2x3x

• 2 cucumber(s)
• 1 cup plain yogurt
• 1 clove garlic
• 2 tbsp cider vinegar
• 1 tbsp culinary lavender buds (dried lavender flowers)
• salt and pepper to taste
• sprigs chives for garnish

Instructions

 

• Peel and chop the cucumbers.
• Peel and crush the garlic clove.
• Combine the cucumbers, yogurt, garlic, cider vinegar, olive oil, and dried lavender flowers in a blender.
• Blend until smooth and homogeneous.
• Season to taste with salt and pepper.
• Refrigerate for at least 1 hour before serving.
• Serve chilled, garnished with a few sprigs of snipped chives.

Notes

Notes: Add a few ice cubes to the blender before serving to cool the soup even more.

Keyword Cucumber, Lavender

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).