User guide

SPRING

Serves 400ml

/2 cucumber

250g Greek yoghurt

Chives

Mint

Salt & pepper

1 dash lemon juice

Wash and roughly peel the cucumber. Cut into

pieces and put through the juicer or Smoothie

mix.

Whisk the cucumber juice with the yoghurts, add

the chopped mint and chives according to taste,

and season with lemon juice, salt and pepper.

Chill.

Serve this cream in tiny glasses as an appetiser,

decorated with chive leaves.

Greek-Style Cream of Cucumber

Preparation: 5 min

Serves 4*

600g very ripe tomatoes

¼ cucumber

¼ red pepper

½ garlic clove

2 tbsp olive oil

Salt & pepper

Wash the vegetables.

Roughly peel the cucumber, and destalk the pepper

and tomatoes.

Chop the vegetables into pieces so that they fit inside

the feed tube.

Peel the garlic.

Process all the above ingredients, either in the

Smoothie

mix for a creamy consistency, or in the

juice extractor for a thinner consistency.

Season with the olive oil, salt and pepper.

Chill for at least 3 hours.

For a more sophisticated starter, garnish with tiny

vegetable dice just before serving.

* Lower yield with the juicer attachment (2-3 servings).

Gazpacho

Preparation: 5 min