Cucumber cold cream

Preparation:

Preparation: Peel, wash and cut the vegetables into small pieces. Heat three tablespoons of oil in a saucepan, let the chopped onion soften and flavor the vegetables with some mint leaves. Adjust salt and pepper. Add the hot broth and cook for about a quarter of an hour. Puree everything in the blender until the mixture is reduced to a cream. Put back on the heat, add the cream, let it heat up and mix for 5 minutes. Turn off, let it cool down at room temperature and then put the cucumber cream in the fridge for a few hours. Transfer to a tureen, decorate with mint leaves. Accompanying wines: Lugana DOC, Val D'Arbia DOC, Martina Franca DOC.