Discover a recipe by Florence Oustau, ambassador for the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

This melon and cucumber gazpacho promises an ultra-refreshing summer starter. The sweet notes of the melon balance the freshness of the cucumber, the mint adds zing and the linseed oil finishes with a subtle nutty touch.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. A delicious, healthy recipe that anyone can make.

Ingredients

200 g melon flesh
120 g peeled cucumber
10 fresh mint leaves
Espelette pepper
1 cl lemon juice
1 cl balsamic vinegar
0.5 cl olive oil
0.5 cl Lin des Pyrénées linseed oil
Garnish: 1 mint leaf, 1/2 slice of lemon

Step-by-step method

Cut the melon and cucumber into cubes.
Put all the ingredients in a blender (melon, cucumber, mint, pepper, lemon juice, vinegar, oils).
Blend until you get a really creamy texture.
Pour into shot glasses or verrines.
Garnish with a mint leaf and a slice of lemon.
Serve well chilled, ideally after 1 hour in the fridge.

Florence’s tip

Served in verrines, the gazpacho becomes a chic summer aperitif. For a spicier version, replace the mint with Thai basil.

The Lin des Pyrénées products used

Want to take the adventure further? Browse all our Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: gazpacho, melon, cucumber, linseed oil, summer starter