Courgette & mint gazpacho, Parmesan cream with Menton lemon

Dice the courgettes and cook them in olive oil. Add salt and water to the mixture. Blend the courgettes and add 10 % ofOrganic lemon olive oil aix&terra and the mint leaves, until you obtain a smooth velouté. Adjust the seasoning of the soup according to your taste and set aside in a cool place.

Slice the courgettes with a mandolin and lay them out on absorbent paper. Cut the cherry tomatoes in half.

For the dressing, make rolls with the courgette strips. In a soup plate, place the velouté and the courgette rolls. Make a quenelle of Cream of Parmesan with Menton lemon aix&terra. Add the cherry tomatoes and mint leaves. Finish with a turn of the pepper mill, fleur de sel and a dash of aix&terra organic lemon olive oil.