- 2 large cucumbers, peeled and halved lengthwise
- 1/2 (16 ounce) container sour cream
- 1 pinch white sugar
- 1 pinch cayenne pepper
- 1/2 bunch fresh mint leaves
- 3 tablespoons olive oil, or more to taste
- 1 tablespoon chopped hazelnuts
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon lemon juice, or more to taste
- 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.
09/24/2019
recipepes.com
cucumber gazpacho with mint paste, recipe
PT15M
PT1H
5
455 calories