The cold cucumber and mint cream is one of those summer dishes that are prepared in 10 minutes, require no cooking, and refresh instantly. In this version, we use Verbena Mūn Kombucha, which is already made with cucumber and lemon verbena: it provides acidity, an herbaceous note, and natural fizz, without alcohol and without added sugar.
What is cold cucumber and mint cream
It is a cold soup based on raw cucumber, yogurt, fresh mint, and a touch of acidity. It shares a family with Andalusian ajo blanco or Greek tzatziki, but in a drinkable version. It is served in a glass or bowl with ice cubes, ideal as a light starter or as a meal on an extremely hot day. Cucumber provides water, fiber, and minerals (potassium, magnesium); mint refreshes and aids digestion; yogurt provides protein and lactic probiotics.
Ingredients (4 servings)
- 2 large cucumbers (~500 g), peeled and deseeded
- 250 ml of Verbena Mūn Kombucha (one bottle) — cucumber + lemon verbena
- 200 g natural Greek yogurt (unsweetened)
- 20 fresh mint leaves + extras for garnish
- 30 ml extra virgin olive oil + a drizzle for serving
- Juice of 1 lime (or 2 small limes)
- Salt to taste
- Ice cubes
- Optional: 30 g toasted and chopped almonds, or pumpkin seeds, for garnish
Step-by-step preparation
- Prepare the cucumber: peel the two cucumbers and cut them in half lengthwise. Remove the seeds with a spoon and chop into large cubes.
- Blend: in a blender, add the cucumber, yogurt, mint leaves, oil, lime juice, and half of the Verbena Mūn Kombucha. Blend at high speed until a fine cream is obtained (1-2 minutes).
- Adjust: taste for salt. Add the rest of the kombucha little by little until you achieve your preferred texture (denser or more drinkable). If it's too acidic, soften with an extra spoonful of yogurt. If you want more citrus notes, add more lime juice.
- Chill: cover and refrigerate for at least 1 hour. Cold enhances flavor and texture.
- Serve: pour into glasses or bowls with 2-3 ice cubes. Garnish with fresh mint leaves, a drizzle of olive oil, and, if desired, chopped almonds or pumpkin seeds.
Times
- Preparation: 10 minutes
- Chilling: 1 hour minimum
- Total: 1 hour 10 minutes
- Servings: 4
Why use Verbena Mūn Kombucha in this recipe
Verbena Mūn Kombucha is made with cucumber and lemon verbena, the two ingredients that naturally combine with this cold cream. Three specific advantages:
- Enhances the cucumber flavor without diluting it. A traditional cold cream is lightened with water or cold broth and loses concentration. Verbena enhances the herbaceous profile and adds body.
- Controlled acidity: replaces part of the lime juice or vinegar. The acidity from fermentation is smoother and more complex than citric acid alone.
- Natural fizz: provides a slightly effervescent texture that makes the cream fresher on the palate.
Verbena has less than 1.8 g of sugar per 100 ml, so it doesn't sweeten the recipe. No significant alcohol (below 1%).
Variations
- Vegan: substitute Greek yogurt with unsweetened coconut or almond plant-based yogurt.
- With avocado: add half a ripe avocado when blending for a creamier texture.
- With dill: add a handful of fresh chopped dill at the end, for a more Nordic profile.
- With feta cheese: crumble 50 g of feta on top when serving.
- Dairy-free: substitute yogurt with 100 g fresh coconut pulp + 100 ml water.
- With cilantro and chili: swap mint for fresh cilantro and add half a deseeded green chili, for a more Mexican version.
Common mistakes
- Not removing cucumber seeds: they add bitterness and water down the cream. It's worth the extra minute.
- Adding un-strained lime juice: if the juice contains abundant pulp, it can add bitterness. Strain the juice before adding it to the blender.
- Serving without chilling: lukewarm cream loses half its pleasure. Minimum 1 hour in the fridge.
- Adding warm kombucha at the end: this is not a problem in this recipe (there's no heat), but if you make a room-temperature version, don't add it if the rest is warm: you would lose the fizz and probiotics.
- Over-salting: yogurt and kombucha already provide acidity and character. Salt at the end, after tasting.
Frequently asked questions
Can I prepare it the night before?
Yes, it keeps perfectly for up to 24 hours in the fridge, well covered. The mint might lose a bit of color; add some fresh leaves when serving.
Why Verbena and not another variety?
Because it already contains cucumber and lemon verbena, the two herbaceous ingredients that pair well with this cream. Other varieties would change the profile: Natural would be neutral but less interesting, Ginger would add spiciness, and Hibiscus would be too sweet and floral.
Is it suitable for children?
Yes. The kombucha in this recipe is very diluted and contributes less than 0.2% residual alcohol to the final dish, comparable to a natural fermented juice.
Does it keep in the freezer?
Better not: upon thawing, the texture separates, and the kombucha loses its probiotics. It's a recipe to make and consume within 1-2 days.
Can it be consumed as a drink instead of a dish?
Yes. Diluted with a little more Verbena and served in a tall glass with ice, it becomes a green summer buttermilk. Perfect after exercising or as an aperitif on a terrace.
When to serve it
Ideal dish for hot days: light meals, dinners on the terrace, picnics, or as a starter before a barbecue. It pairs with tomato, watermelon with feta cheese, or grilled fish. To drink, a well-chilled Verbena Mūn Kombucha in a separate glass will enhance the herbaceous flavor of the dish.
Other recipes you might be interested in
- Alcohol-free summer red wine with Hibiscus Kombucha — another refreshing summer suggestion.
- Floral sangria with kombucha — to serve during summer after-dinner gatherings.
- Asparagus risotto with kombucha — a savory dish using fermentation technique in cooking.
Recipe by Mūn Team · Mūn Kombucha · Fermented in Catalonia since 2015
Try this recipe with Verbena Mūn Kombucha:
