Hugo’s recipes for Sabre !

Full of vegetables and vitamins, Gaspacho is summer's star recipe! This month, Chef Hugo Gelb sublimates this famous cold soup with his recipe of menthe & petits pois Gaspacho.



 - 500 grams of peas

- A dozen mint leaves

- Chives

- Espelette pepper

- Feta cheese

- Skyr

- 1 chicken broth cube

- 1 onion

- Salt

- Pepper

- Olive oil

 Step 1:

In a saucepan, boil the water with the broth cube and the chopped onion. Let it heat up for about 15 minutes and then let it cool down (put it in the freezer for a few minutes to keep it cold). 

 Step 2:

In a blender, put the peas (keep a bunch aside), the mint, two tablespoons of skyr, the olive oil, the Espelette pepper, a pinch of salt and pepper. Then add a glass of broth. Mix it.

Step 3:
Taste and adjust seasoning.

Depending on the consistency you want, you can add more broth.

Step 4:

Serve gazpacho in a bowl, then add pieces of feta, chives and a few peas.

 Now all you have to do is enjoy, along with the Sabre cutlery of course !

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