Lavez et essuyez le concombre et la courgette. Épluchez le concombre.
Détaillez en dés les deux légumes. Incorporez le tout dans le bol d'un blender. Ajoutez l'ail émincé, le jus et le zeste de citron, les yaourts et la vinaigrette "La Tonique" Quintesens. Mixez jusqu'à l'obtention d'une soupe lisse.
Gardez au frais pendant au moins une heure avant dégustation. Une entrée santé par nature. Des légumes verts plein d'antioxydants, de l'ail et du citron et des Omégas 3 associés aux vertus santé du curcuma et du gingembre.
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