Cucumber Gazpacho with Mint Paste recipe
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Ingredients
- 2 large cucumbers, peeled and halved lengthwise ½ (16 ounce) container sour cream 1 pinch white sugar 1 pinch cayenne pepper ½ bunch fresh mint leaves 3 tablespoons olive oil, or more to taste 1 tablespoon chopped hazelnuts ½ teaspoon salt, or to taste ½ teaspoon lemon juice, or more to taste
Nutrition Info
- 164.8 caloriescarbohydrate: 5.7 gcholesterol: 16.7 mgfat: 15.6 gfiber: 0.6 gprotein: 2.1 gsaturatedFat: 6 gservingSize: -sodium: 216 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Cucumber Gazpacho with Mint Paste
Directions
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Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
Combine cucumbers and cucumber liquid in the bowl of a food processor, process until smooth.
Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.