Cucumber and Arugula Gazpacho

This is a summer recipe, in which pressed caviar or Transmontanus can be used.

Transmontanus caviar goes well with fresh summer recipes and green vegetables, as it develops notes of undergrowth.




Peel the cucumbers, cut them in half lengthways and remove the seeds. Cut into large pieces.

Peel and chop the onion. Cut in half.

Pour the cucumber, onion, arugula, fromage blanc and lemon juice into the bowl of a blender. Season.

Blend until smooth.

Pour into cups.

Garnish with a few arugula leaves and top with a dollop of caviar.