Soy Cucumber Gazpacho

Ingredients （yields : 1250 ml)

• 450 g cucumber

• 300 g soy milk

• 5 g mint leaves

• salt

• pepper

Realisation

1. Peel the cucumbers and remove the seeds, then cut the cucumbers into pieces;

2. Set aside a few mint leaves;

3. Put the cucumber pieces, the remaining mint leaves, and the soy milk into a blender, then blend until you achieve a smooth texture;

4. Taste, then season with salt and pepper to your liking;

5. Divide the mixture into serving glasses and garnish each one with a mint leaf;

6. Place the glasses in the freezer for 30 minutes;

7. Serve and enjoy!