Last week we went out for dinner to try Cimi Restorant, a restorative kitchen that proposes an interesting concept, with only 10 guests all sitting at one table, in an old house, redesigned for the restaurant, in a mix of old and new. Most dishes are plant based. All the dishes they served were very simple, using a few ingredients very carefully chosen, from farms producing organic, biodynamic or in permaculture. Though I was a bit confused that they do not use more local ingredients as part of reducing the environmental footprint and being furthermore restorative.

One of the plant based on the course menu was a cold cucumber soup. And it was obvious after the very first spoon that it was not just cucumber, there was also some green bell pepper and a few other vegetables. It was refreshing and very tasteful.

Perfect timing, last Sunday we got some cucumber from a lady with whom we played tennis, and I had just bought green bell pepper. So I decided to try a simpler version if that soup at home. The result was way over my expectations at first try! So here is my recipe.

Summer green chilled soup (2 servings)

• 2 Japanese cucumbers (or one European)
• 2 green bell peppers
• 1/2 cup of vegetables consommé
• Salt and pepper
• Optional: olive oil and a slice of sourdough bread

Prepare the vegetables consommé and let it chill.

Wash the vegetables. Cut the stems and remove the seeds of the bell peppers, and of the cucumber if it feels like that (not necessary with Japanese cucumbers).

Put the vegetables and the consommé in a blender and liquify. Dress in adequate plates or bowls. Top with z pinch of salt and freshly ground pepper (I used a mix of pink and white peppers).

If you feel like it add a drizzle of olive oil. Or cut the slice oc sourdough bread in bite size and roast them in a bit of olive oil in a pan. Top the soup.

Enjoy!