The Morbier recipes

Starter | Main Course | Snack

Courgette and cucumber gazpacho with Morbier

Preparation time : 10 min

Cooking time : 5 min

6 persons


  • 200g Morbier
  • 3 courgettes
  • 1 cucumber
  • 150ml chicken stock
  • 20ml wine vinegar
  • 4 slices of sourdough bread
  • 200ml pouring cream
  • Piment d’Espelette
  • Olive oil
  • 1 clove of garlic
  • Salt
  • Pepper

Step 1

Slice the courgettes lengthways and remove the centre.
Cut into cubes, approximately 1 cm.
Peel and deseed the cucumber, cut into big cubes.

Step 2

Add a splash of olive oil to a frying pan, fry the courgettes with the crushed garlic for around 5 minutes.

Step 3

In a blender, combine the cucumber and cold courgettes with the chicken stock to get the desired consistency.

Step 4

Toast the bread on both sides under the grill until golden.
Finely chop the basil leaves.
Grate the Morbier.

Step 5

To serve:
Pour the cold soup into a bowl and sprinkle the grated Morbier on top.
Drizzle over some cream and add a dash of piment d’Espelette.
Serve with 1 or 2 slices of toasted sourdough bread.


To grate the Morbier more easily, place it in the freezer for 30 minutes and use a grater with large holes.