Cucumber gazpacho with kefir and Melissa Cress


(For 4 portions)

  • 1 cucumber
  • 1 onion
  • 1 clove of garlic
  • a little Cumin Powder - Verstegen
  • cup of Melissa Cress
  • firm dash of white wine vinegar
  • strong dash of Iluigi olive oil
  • cayenne pepper ground - Verstegen
  • coarse sea salt mill Verstegen 500 gr of Kefir



  • Cut the cucumber.
  • Peel the onion and garlic and chop finely.
  • Put everything in a bowl and moisten with white wine vinegar and olive oil.
  • Season with sea salt, cayenne pepper and cumin powder. Marinate a little.
  • Then mix with a blender or mixer until an emulsion forms.
  • Add a little water if necessary.
  • Place in refrigerator for storage.

To finish off:

  • Divide some gazpacho over the bowls, spoon in kefir as you wish (up to half).
  • Finish with the cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies
Plate: Wild Black Bowl

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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