{"id":6129,"date":"2024-08-06T22:29:14","date_gmt":"2024-08-06T13:29:14","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=6129"},"modified":"2024-08-06T22:29:14","modified_gmt":"2024-08-06T13:29:14","slug":"summer-green-chilled-soup","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2024\/08\/06\/summer-green-chilled-soup\/","title":{"rendered":"Summer green chilled soup"},"content":{"rendered":"\n

Last week we went out for dinner to try Cimi Restorant<\/a>, 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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Summer green chilled soup <\/strong>(2 servings)<\/p>\n\n\n\n